Swiss Steak

Name: Swiss Steak
Ingredients: Select a flank steak or a slice of round steak; as much flour as it will take up; a small onion for each person; Add boiling water to partly cover

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

514Calories

18 gProtein

100 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories514 kcal

Protein18 g

Carbohydrates100 g

Fiber5.2 g

Sugars6.6 g

Total Fat5.1 g

Saturated Fat1.3 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.6 g

Cholesterol17 mg

Sodium560 mg

Potassium468 mg

Calcium199 mg

Iron20 mg

Magnesium52 mg

Phosphorus194 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.4 mg

Folate193 mcg

Choline15 mg

Caffeine0 mg

Water353 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.

Swiss Steak—Select a flank steak or a slice of round steak, 14% to 2 inches thick. Pound into the steak, on both sides, as much flour as it will take up. Place in frying pan, brown the meat on both sides in bacon fat. Add boiling water to partly cover and let simmer about 2 hours. Peel a small onion for each person

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