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Swiss Steak
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
288Calories
31 gProtein
0 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories288 kcal
Protein31 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat6.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.7 g
Cholesterol110 mg
Sodium84 mg
Potassium491 mg
Calcium30 mg
Iron2.6 mg
Magnesium33 mg
Phosphorus299 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.3 mg
Folate17 mcg
Choline130 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 9. The excerpt below is the record exactly as published.
Swiss Steak Three-quarters inch thick round steak. Pound in as much flour as possible. Sear meat on both sides in fat. Cover meat with water. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.