Filets de Boeuf a la Russe

Name: Filets de Boeuf a la Russe
Ingredients: One pound Fillet of Beef; One gill of Glaze; Grated Horse-radish; Twenty-four Button Onions; One ounce of Butter; Pepper; Salt

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1847Calories

131 gProtein

286 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1847 kcal

Protein131 g

Carbohydrates286 g

Fiber68 g

Sugars157 g

Total Fat53 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol353 mg

Sodium9212 mg

Potassium5706 mg

Calcium761 mg

Iron23 mg

Magnesium342 mg

Phosphorus1654 mg

Zinc25 mg

Copper1.3 mg

Manganese5.8 mg

Vitamin D0.5 mcg

Vitamin C94 mg

Vitamin A14 mcg

Vitamin E1.5 mg

Vitamin K58 mcg

Vitamin B65.1 mg

Vitamin B129.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)31 mg

Folate496 mcg

Choline434 mg

Caffeine0 mg

Water3662 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 31. The excerpt below is the record exactly as published.

Filets de Boeuf a la Russe, Ingredients. One pound Fillet of Beef. One gill of Glaze. Grated Horse-radish. Twenty-four Button Onions. One ounce of Butter. Pepper and Salt

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