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Swiss Steak

Name: Swiss Steak
Yield: 1 servings
Cuisine: American
Ingredients: a piece of round steak cut 1% inches thick; Rub salt and pepper; Rub salt and pepper; pound flour into the steak

From The farm cook & rule book, 1923

Serves 1

Presented as published in 1923. 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

384Calories

41 gProtein

0 gCarbs

23 gFat

Full nutrition (32 nutrients)

Calories384 kcal

Protein41 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat23 g

Saturated Fat9.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.9 g

Cholesterol146 mg

Sodium112 mg

Potassium654 mg

Calcium40 mg

Iron3.5 mg

Magnesium44 mg

Phosphorus398 mg

Zinc7.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin C0 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

Folate22 mcg

Choline173 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 62. The excerpt below is the record exactly as published.

Swiss Steak Rub salt and pepper into a piece of round steak cut 1% inches thick. Then pound flour into the steak

Cook this with the app: pantry check, scaling, and the assistant.