Swiss Steak

Name: Swiss Steak
Ingredients: Select a flank or a slice of round steak; as much flour as it will take up; brown the meat on both sides in bacon fat; Add boiling water to partly cover; Peel a small onion for each person

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

118Calories

8 gProtein

14 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories118 kcal

Protein7.9 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat3.6 g

Saturated Fat1.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.2 g

Cholesterol22 mg

Sodium23 mg

Potassium317 mg

Calcium41 mg

Iron0.8 mg

Magnesium22 mg

Phosphorus103 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate32 mcg

Choline35 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 19. The excerpt below is the record exactly as published.

Swiss Steak—Select a flank or a slice of round steak 14 to 2 inches thick. Pound into the steak, on both sides, as much flour as it will take up. Place in frying pan, brown the meat on both sides in bacon fat. Add boiling water to partly cover and let simmer about 2 hours. Peel a small onion for each person

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