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Fillet of Beef a la Jardinière
From Practical household cookery, 1891
Serves 1
Vegetables should be nicely intermingled around the meat.
Presented as published in 1891. 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
415Calories
44 gProtein
28 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein44 g
Carbohydrates28 g
Fiber1.1 g
Sugars26 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium141 mg
Potassium713 mg
Calcium35 mg
Iron4.5 mg
Magnesium46 mg
Phosphorus425 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.8 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K8.7 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate15 mcg
Choline129 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 105. The excerpt below is the record exactly as published.
FILLET OF BEEF A LA JARDINlilRE. Prepare and cook a fillet of beef in the same manner as the foregoing. Meanwhile prepare and cook in broth, with a good pinch of salt and a piece of sugar, all the vegetables in season that may be had
Cook this with the app: pantry check, scaling, and the assistant.