Swiss Steak
From The Wilson cook book, 1941
Can be cooked in oven in casserole if desired.
Presented as published in 1941. 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
2653Calories
217 gProtein
187 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories2653 kcal
Protein217 g
Carbohydrates187 g
Fiber19 g
Sugars37 g
Total Fat110 g
Saturated Fat41 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.3 g
Cholesterol662 mg
Sodium1911 mg
Potassium6171 mg
Calcium470 mg
Iron49 mg
Magnesium405 mg
Phosphorus2265 mg
Zinc38 mg
Copper1.9 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K13 mcg
Vitamin B65.9 mg
Vitamin B1214 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)67 mg
Folate361 mcg
Choline796 mg
Caffeine0 mg
Water1572 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 5. The excerpt below is the record exactly as published.
Swiss Steak 2 lbs. round steak (1% in. 1 large onion thick ) 1 green pepper 1 qt. can tomatoes % cup boiling water Flour (% pt. or more)
Cook this with the app: pantry check, scaling, and the assistant.