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Beef Palates a la Lyonnaise
From Cookery and housekeeping, 1882
Serves 1
The palates should be white or cream-colored, with the sauce brown.
Presented as published in 1882. 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
213Calories
7 gProtein
26 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein7.3 g
Carbohydrates26 g
Fiber0.8 g
Sugars1.8 g
Total Fat9.1 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Cholesterol1.8 mg
Sodium398 mg
Potassium201 mg
Calcium47 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C6.4 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate57 mcg
Choline5.2 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 65. The excerpt below is the record exactly as published.
Beef Palates a la Lyonnaise. The palates must be cleaned and boiled in a white sauce, and pressed. Cut them into neat shapes, either round or square, and warm them in a sauce made with brown sauce, slices of fried onion, and mustard flour
Cook this with the app: pantry check, scaling, and the assistant.