Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cold meat chopped 2 cups cream sauce
- 2 cups cream sauce
- 2 tablespoons butter
- 2 cups milk
- 2 tablespoons flour
- a cup of tomatoes
- a slice of tomato
- 2 eggs
- half thick
- 3 pounds
- 58 meats- water
- half done
- parsley
- pepper
- salt
- white pepper
Directions
Miss Gussie Pfau.
2 cups cold meat chopped 2 cups cream sauce,
Mix meat and sauce seasoned with parsley, pepper, and salt; when cool, beat in yolks of 2 eggs and fold in the beaten whites. Bake 15 to 20 minutes in a quick oven.
2 tablespoons butter. 2 cups milk.
2 tablespoons flour.
SWISS STEAK No. 1.
Mrs. H. W. Shollenbarger.
Flour round steak well on each side; then put it into a skillet and cover one-half of steak with a layer of sliced onions. Turn the other half of the steak over the onions, and over the whole pour a can of tomatoes. Season according to taste. Bake from 1 to 1^2 hours, according to thickness of steak.
SWISS STEAK No. 2.
Mrs. S. M. Schell.
Have a round steak cut an inch and a half thick, to about 3 pounds; pound in y2 cup of flour; season with salt and white pepper. Put in a covered roaster with some drippings and hot
58 Meats-
water, to not quite cover. Have the oven as hot as possible when it is put in, so that the outside will sear quickly and pre- vent the escape of the juices. When the meat is half done, chop an onion fine and put in, with a cup of tomatoes and a slice of tomato for the top of the meat. Shoulder clod or a flank steak is very good prepared in this way, with a bay leaf or two in the pan.