To Fry Beefsteaks
From Chambers's cookery for young housewives, 1894
Onions can be fried separately if desired.
Presented as published in 1894. 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
275Calories
0 gProtein
5 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein0.2 g
Carbohydrates4.5 g
Fiber0 g
Sugars3.7 g
Total Fat28 g
Saturated Fat8.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.5 g
Cholesterol29 mg
Sodium161 mg
Potassium42 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline35 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 14. The excerpt below is the record exactly as published.
TO FRY BEEFSTEAKS. 1 lb. beefsteak. 1 oz. butter or dripping. Pepper. 1 table-spoonful ketchup. 2 table-spoonfuls water. Salt
Cook this with the app: pantry check, scaling, and the assistant.