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Brimoise With Sorrel
From The table, 1889
Serves 4
Presented as published in 1889. 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
133Calories
9 gProtein
13 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories133 kcal
Protein9.2 g
Carbohydrates13 g
Fiber0 g
Sugars5.6 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium507 mg
Potassium373 mg
Calcium11 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate18 mcg
Choline33 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Brimoise With Sorrel. — The same, adding two good handfuls of chopped sorrel about two minutes before serving. 5. Beef a 1' Anglaise. — Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99)
Cook this with the app: pantry check, scaling, and the assistant.