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Filets de Boeuf a la Claremont

Name: Filets de Boeuf a la Claremont
Yield: 4 servings
Ingredients: Braised fillets of beef; garniture of braised, stuffed cucumber; and tomatoes; also some small stuffed onions; Sauce : Bearnaise; with demi-glace round the dish

From The new century cookery book, 1901

Serves 4

Presented as published in 1901. 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

146Calories

9 gProtein

0 gCarbs

12 gFat

Full nutrition (27 nutrients)

Calories146 kcal

Protein8.7 g

Carbohydrates0 g

Fiber0 g

Total Fat12 g

Saturated Fat4.9 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat0.5 g

Cholesterol37 mg

Sodium30 mg

Potassium134 mg

Calcium4 mg

Iron0.9 mg

Magnesium8.5 mg

Phosphorus77 mg

Zinc1.8 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate3.5 mcg

Water29 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 239. The excerpt below is the record exactly as published.

Filets de Bceuf a la Claremont. — Braised fillets of beef larded and glazed, served with a garniture of braised, stuffed cucumber and tomatoes, also some small stuffed onions

Cook this with the app: pantry check, scaling, and the assistant.