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Stuffed Steak, or Mock Duck
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
385Calories
41 gProtein
0 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein41 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat34 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol177 mg
Sodium113 mg
Potassium661 mg
Calcium43 mg
Iron3.5 mg
Magnesium45 mg
Phosphorus401 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 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)12 mg
Folate23 mcg
Choline173 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 21. The excerpt below is the record exactly as published.
STUFFED STEAK, OR MOCK DUCK. Beat and roll a round steak, sprinkle it well with pepper and salt; make a dressing of rolled cracker or dry biscuit, with a tea-spoonful of minced onion, salt, pepper, very little sage, and a good table-spoonful of butter; moisten it with a little water
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