Name: Beefsteak for the Old
Ingredients: three quarters of an inch thick; pepper; salt

Beefsteak for the Old

A lean beefsteak made from coarse beef with suet, seasoned with pepper and salt, formed into cakes and cooked like steak.

From an old cookbook · modernised transcription

By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients

Beefsteak for the Old

Ingredients

three quarters of an inch thick
pepper
salt

Directions

Prepare the meat

Take coarse, lean beef with a small quantity of suet.
Run it through a sausage cutter, or chop very fine.
Add pepper and salt.

Shape and cook

Make into cakes three quarters of an inch thick.
Cook as you would beefsteak.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Beef (in the method): Forms the body of the cakes and provides the meaty flavor and chew.
Suet (in the method): Adds fat that melts during cooking, keeping the cakes moist and flavorful.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.