dairy-freenut-freeegg-freefish-freeshellfish-free
Tenderloin Steak with Fried Onions
From Miss Parloa's kitchen companion, 1887
Serves 2
Onions can be served separately. Suitable for any roasted or broiled meat.
Presented as published in 1887. 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
53Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.6 g
Carbohydrates12 g
Fiber2.6 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1539 mg
Potassium168 mg
Calcium25 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline6.6 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 163. The excerpt below is the record exactly as published.
e table- spoonful of flour, two good-sized Spanish onions, and some fat, for the purpose of frying. Put a kettle of fat on to heat. Pare the onions, and slice them as thin as possible. Place them in a fryirig- basket, ready for cooking. Dredge the steak with the pepper, one teaspoonful of the salt
Cook this with the app: pantry check, scaling, and the assistant.