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Stewed Steak
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
32Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein2.5 g
Carbohydrates4.6 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol42 mg
Sodium35 mg
Potassium91 mg
Calcium14 mg
Iron1.3 mg
Magnesium6.3 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B126.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline2.5 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 40. The excerpt below is the record exactly as published.
Stewed Steak. Take some pieces of beef suet and put in steAvpan till pretty hot. Add a large onion, sliced, and fry for a little ; then add 2 sheep’s kidneys, cut in pieces, and 2 lb. steak, also cut in convenient pieces, and Avell floured (Avith pepper and salt added to flour) ] keep turning till brown. Cover with boiling water
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