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Amourettes (Beef)
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
875Calories
12 gProtein
15 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories875 kcal
Protein12 g
Carbohydrates15 g
Fiber1.2 g
Sugars12 g
Total Fat85 g
Saturated Fat39 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.2 g
Omega-30.5 g
Cholesterol143 mg
Sodium358 mg
Potassium399 mg
Calcium64 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus157 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C2.8 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate2.7 mcg
Choline9.8 mg
Caffeine4.3 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 107. The excerpt below is the record exactly as published.
Amourettes (Beef). Cut up two pounds of beef marrow and mix it with a cup- ful of tomato sauce and a little pepper and salt. To this add half a pound of sliced cooked truffles and a quarter of a pound of minced ham. Line a mold with breadcrumbs mixed with butter and herbs
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