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Filet of Beef a la Godard
From The century cook book, 1894
Serves 4
This dish is elegant and suitable for a sumptuous dinner.
Presented as published in 1894. 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
55Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (27 nutrients)
Calories55 kcal
Protein3.3 g
Carbohydrates0 g
Fiber0 g
Total Fat4.6 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium11 mg
Potassium51 mg
Calcium1.5 mg
Iron0.3 mg
Magnesium3.2 mg
Phosphorus29 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 120. The excerpt below is the record exactly as published.
Filet of Beef a la Godard. This remove is one of the most elegant, which can be served at a sumptuous dinner; it can be placed on the table on a beautiful hot-water dish; but if carved, and the slices not too large, it can be presented to the guests. Two good small filets of beef, but not too fat, are neatly trimmed, larded, and braised in a good stock
Cook this with the app: pantry check, scaling, and the assistant.