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Fillet of Beef a la Lyonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or dinner.
Presented as published in 1918. 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
361Calories
46 gProtein
13 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein46 g
Carbohydrates13 g
Fiber3.7 g
Sugars8.7 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol132 mg
Sodium1293 mg
Potassium1398 mg
Calcium62 mg
Iron6.7 mg
Magnesium77 mg
Phosphorus478 mg
Zinc11 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A56 mcg
Vitamin E3.9 mg
Vitamin K9.7 mcg
Vitamin B61.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate32 mcg
Choline147 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 201. The excerpt below is the record exactly as published.
round pieces of fillet of beef [see recipe: Filet de Boeuf a la Macedoine]. Arrange on a platter, one resting on top of the other, and pour all around a rich onion sauce
Cook this with the app: pantry check, scaling, and the assistant.