Swiss Steak
From The Warrenton cook book, 1951
Presented as published in 1951. 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
2150Calories
277 gProtein
15 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories2150 kcal
Protein277 g
Carbohydrates15 g
Fiber3.1 g
Sugars6.4 g
Total Fat110 g
Saturated Fat47 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.1 g
Omega-30.7 g
Cholesterol738 mg
Sodium1675 mg
Potassium4131 mg
Calcium92 mg
Iron27 mg
Magnesium283 mg
Phosphorus2358 mg
Zinc37 mg
Copper1.4 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C11 mg
Vitamin A109 mcg
Vitamin E5.8 mg
Vitamin K6 mcg
Vitamin B62.7 mg
Vitamin B1220 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)36 mg
Folate29 mcg
Choline12 mg
Caffeine0 mg
Water696 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 14. The excerpt below is the record exactly as published.
SWISS STEAK 2-ibs..rump steak (1 inch 3..T. melted suet. fat thick) 34 t. salt oe eslOur 2 c. hot stewed tomatoes lg t. pepper 1 small onion
Cook this with the app: pantry check, scaling, and the assistant.