Swiss Steak
From Magnet cream separator cook book, 1910
Recipe by M. E. Duncan, Calgary.
Presented as published in 1910. 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
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 11. The excerpt below is the record exactly as published.
SWISS STEAK. Take a thick round steak at least one inch thick; pound into it a cup of flour: pound it in with the edge of a plate; flour first on one sire, then the other; season; put a lump of butter in a skillet and brown the steak on both sides; then put in half pint of water
Cook this with the app: pantry check, scaling, and the assistant.