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Braised Fillet of Beef
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
77Calories
8 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein8.1 g
Carbohydrates5.8 g
Fiber1.6 g
Sugars2 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium992 mg
Potassium256 mg
Calcium28 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus87 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A169 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate11 mcg
Choline23 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 50. The excerpt below is the record exactly as published.
Braised Fillet of Beef.— Take a fillet of beef and roll it so that the fat is in the centre. Place it in the brais¬ ing pan with a little dripping. Chop up two carrots, two sticks of celery, three small onions, and one shal¬ lot, two gherkins sliced, a teaspoonful of mixed herbs, a blade of mace, and two teaspoonfuls of salt, and half a pint of good brown stock
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