Filets de Boeuf Pique a la Flamande
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
1878Calories
302 gProtein
0 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1878 kcal
Protein302 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat75 g
Saturated Fat29 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol857 mg
Sodium816 mg
Potassium4382 mg
Calcium177 mg
Iron28 mg
Magnesium245 mg
Phosphorus2749 mg
Zinc66 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E2.6 mg
Vitamin K18 mcg
Vitamin B67.6 mg
Vitamin B1229 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)78 mg
Folate68 mcg
Choline818 mg
Caffeine0 mg
Water974 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 30. The excerpt below is the record exactly as published.
Filets de Boeuf Piqu^ a la Flamande- Trim and lard carefully about three pounds of fillet of beef
Cook this with the app: pantry check, scaling, and the assistant.