dinner
Swiss Steak
From The Fredericksburg home kitchen cook book, 1921
The juice of the meat and tomatoes makes a delicious sauce.
Presented as published in 1921. 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
82Calories
3 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein2.7 g
Carbohydrates19 g
Fiber4 g
Sugars9.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium503 mg
Calcium47 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline17 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 11. The excerpt below is the record exactly as published.
Swiss Steak. 1 round steak iy2 or 2 inches thick, 1 small can of tomatoes, 1 onion, a little flour, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.