Vegetable Flank Steak

Name: Vegetable Flank Steak
Ingredients: 1 pound flank steak; 2 small potatoes; 6 young carrots; 2 small turnips; 2 small onions; a cup of boiling water; 1 tablespoon of butter

From The Carbon County cook book, 1926

Thicken liquid with flour and season to taste.

Presented as published in 1926. 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

1499Calories

110 gProtein

170 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories1499 kcal

Protein110 g

Carbohydrates170 g

Fiber29 g

Sugars45 g

Total Fat56 g

Saturated Fat17 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.4 g

Cholesterol293 mg

Sodium1080 mg

Potassium5066 mg

Calcium473 mg

Iron28 mg

Magnesium267 mg

Phosphorus1252 mg

Zinc28 mg

Copper0.9 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C167 mg

Vitamin A3006 mcg

Vitamin E2.5 mg

Vitamin K55 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate379 mcg

Choline92 mg

Caffeine0 mg

Water1552 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.

Vegetable Flank Steak. 1 pound flank steak, 2 small po- tatoes, 6 young carrots, 2 small turnips, 2 small onions. Pound steak and sear in hot scillet. Chop turnips and onions, 2 potatoes and 1 carrot. Rub inner surface of steak with flour, pepper and salt, spread with chopped vegetables and roll up, skewer lapping ends so stuffing will not cook out. Put in casserole or deep pan with a cup of boiling water in which 1 tablespoon of butter

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