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Swiss Steak

Name: Swiss Steak
Yield: 4 servings
Ingredients: 1 1/2 pounds lean beef; 3/4 teaspoon salt; Few grains pepper; 1/4 cup flour; 1 1/2 cups hot tomatoes; 1 1/2 tablespoons melted suet

From Boston Cooking-School cook book, 1896

Serves 4

Serves 4. Vegetables may be added as desired.

Presented as published in 1896. 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

333Calories

38 gProtein

6 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories333 kcal

Protein38 g

Carbohydrates6.1 g

Fiber0 g

Sugars0 g

Total Fat18 g

Saturated Fat7.6 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol116 mg

Sodium550 mg

Potassium582 mg

Calcium26 mg

Iron4.1 mg

Magnesium36 mg

Phosphorus360 mg

Zinc9.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A1.7 mcg

Vitamin E0.4 mg

Vitamin K2.7 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.9 mg

Folate21 mcg

Choline105 mg

Caffeine0 mg

Water120 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 109. The excerpt below is the record exactly as published.

SWISS STEAK 11% pounds lean beef 34 teaspoon salt 11% tablespoons melted suet Few grains pepper 14 cup flour 1% cups hot tomatoes S

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