Skip to content

Spanish Steak

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • one cup strained tomato juice

Method

  1. Get round steak one and one-fourth inch thick.
  2. Cook the same as veal cutlets, only instead of using soup stock use one cup strained tomato juice and a little onion;
  3. a few mushrooms add to the flavor.