Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 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
- two pounds of beefsteak
- two pound of potatoes
- two teaspoonfuls of salt
- six slices of potatoes on the bottom of the pan
- a pint of water
- two middling-sized onions sliced
- three quarters of a pint of water
Directions
Take two pounds of beefsteak, which cut in pieces the size of walnuts, but only half an inch thick; peel two pound of potatoes, cut in slices a quarter of an inch thick, two middling-sized onions sliced; mix two teaspoonfuls of salt and one of pepper. Then lay five or six slices of potatoes on the bottom of the pan, season them, then add some pieces of beef ; season again, then potatoes and onions, then beef, until the pan is full, potatoes on the top, seasoning each time; pour three quarters of a pint of water, lock the lid, put in your oven, or send to the baker’s, for one hour and a half; when done shake the pot gently, that the gravy may mix with the potatoes and onions, and forma nice thick sauce. Skirt or any other part of beef is excellent done thus.