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Vienna Steaks

Name: Vienna Steaks
Yield: 2 servings
Ingredients: half a pound of raw lean beef; half a pound of raw lean veal; a dessertspoonful of chopped parsley; a teaspoonful of finely-minced shallot; two well-beaten eggs

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Presented as published in 1898. 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

566Calories

48 gProtein

1 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories566 kcal

Protein48 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.3 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol363 mg

Sodium231 mg

Potassium734 mg

Calcium55 mg

Iron3.9 mg

Magnesium53 mg

Phosphorus505 mg

Zinc8.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A80 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B125 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)13 mg

Folate47 mcg

Choline147 mg

Caffeine0 mg

Water187 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 116. The excerpt below is the record exactly as published.

Vienna Steaks. — Mince very finely half a pound of raw lean beef and half a pound of raw lean veal. Season with spiced pepper and salt, add a dessertspoonful of chopped parsley and a teaspoonfnl of finely-minced shallot, and mix into the mince two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.