Swiss Steak
From A simple course in home economics for rural schools, 1916
Omit the flour once in a while for variety.
Presented as published in 1916. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat0.9 g
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water6.2 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 38. The excerpt below is the record exactly as published.
Swiss steak, then Steam two hours To make gravy — 2 T. fat 2 T. flour Brown in skillet in which meat was prepared, add 1 C. liquid — liquor from meat, water, milk or cream. Add gradually, stir constantly. 100 Bulletin of tlie University of Texas Cook until consistency of thick cream. Season to taste. Meat Loaf 2 lb. round of beef — run through meat grinder 1 T. parsley — chopped 2 T. butter 1 egg — slightly beaten % t. onion juice ^ t. pepper 1 t. salt 1 C. softened bread crumbs Mix ingredients Shape into loaf. Bake 30 to 45 m. Baste often with hot water to which butter has been added. Serve with brown gravy or tomato sauce. Siviss Steak Cuts used (tough meat) Round — score Flank — ^scored in shop Skirt — scored in shop Knead into meat 14 C. flour.
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