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Stuffed Beefsteak
From The Cook County cook book, 1912
Serves 1
Delicious sliced cold. Recipe by Mrs. Chas. G. Clements.
Presented as published in 1912. 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
403Calories
42 gProtein
4 gCarbs
23 gFat
Full nutrition (32 nutrients)
Calories403 kcal
Protein42 g
Carbohydrates4 g
Fiber0.3 g
Sugars0 g
Total Fat23 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol146 mg
Sodium169 mg
Potassium661 mg
Calcium56 mg
Iron5.2 mg
Magnesium46 mg
Phosphorus402 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate29 mcg
Choline173 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 220. The excerpt below is the record exactly as published.
STUFFED BEEFSTEAK.— A rather poor flank or round steak may be used for this. Pound well, season with pepper and salt, then spread with a nice dressing; pull out and tie closely with twine; put in a kettle a qt. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.