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Swiss Steak
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
662Calories
65 gProtein
17 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein65 g
Carbohydrates17 g
Fiber0.3 g
Sugars0.5 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.4 g
Cholesterol221 mg
Sodium171 mg
Potassium1069 mg
Calcium67 mg
Iron6.5 mg
Magnesium75 mg
Phosphorus630 mg
Zinc12 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A8.4 mcg
Vitamin E1.2 mg
Vitamin K5.8 mcg
Vitamin B61.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate70 mcg
Choline263 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 29. The excerpt below is the record exactly as published.
Swiss Steak. Four pounds of round steak, 1 J/2 or 2 inches thick; cut in pieces 2 by 4 or 5 inches. Dredge with 1 cup flour and pound in thoroughly on both sides. Fry till very brown in beef drippings in deep iron skillet. Put 1 Spanish onion, 1 small piece garlic, 1 green pepper (without the seeds), and 1 can tomatoes, through the meat-chopper, and pour over the steak. Cover tight and cook 3j/2 hours. Add salt and pepper to taste after the first V/i hours. If the sauce thickens too rapidly add j/2 cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.