Frenchdinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fillet of Beef
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve with Horseradish Sauce.
Presented as published in 1912. 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
417Calories
12 gProtein
0 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein12 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol56 mg
Sodium27 mg
Potassium200 mg
Calcium2.9 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus111 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline6.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.
Fillet of Beef The tenderloin of the beef which lies under the loin and rump is called fillet of beef. Wipe, remove the sinewy covering on one side, and the superfluous fat on the other. Lard the upper surface with salt pork, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.