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Bistecchi (Beef)
From Soyer's standard cookery, 1912
Serves 4
Adjust cooking time for thicker fillets.
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
91Calories
0 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium1.5 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 110. The excerpt below is the record exactly as published.
Bistecchi (Beef). Take about two pounds of fillet of beef or rump-steak, and after removing the skin and most of the fat cut it into four equal parts and sprinkle well with pepper and salt on a dish. Pour over them a tablespoonful of white wine vinegar and three tablespoonfuls of salad oil
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