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Braised Fillet of Beef with Mushrooms a la Lincoln
From The Swedish, French, American cook book, 1918
Serves 1
Generally used for dinner parties.
Presented as published in 1918. 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
542Calories
51 gProtein
35 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein51 g
Carbohydrates35 g
Fiber3.7 g
Sugars18 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol137 mg
Sodium2820 mg
Potassium1814 mg
Calcium80 mg
Iron7.3 mg
Magnesium108 mg
Phosphorus544 mg
Zinc11 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A121 mcg
Vitamin E5.2 mg
Vitamin K12 mcg
Vitamin B61.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate34 mcg
Choline140 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 200. The excerpt below is the record exactly as published.
Braised Fillet of Beef with Mushrooms a la Lincoln Filet de Bceuf braise, aux Champignons, a la Lincoln Select a nice fillet of beef according to the number of people to be served; remove part of the fat; then remove the fat from top of the fillet; split the thin skin on the top and roll fat to each side of fillet. Put in a pan with carrots, onions, sherry, pepper, and salt; lard with strips of bacon or salt pork on the top; put in oven and cook a three-pound fillet from thirty-five to forty minutes, basting it a few times with the juice from the pan. W hen ready, put on a hot platter; carve from the large end of the fillet, leaving part of it uncarved. Serve with a rich brown mushroom sauce
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