gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Fillet of Beef (Filet de Bceuf) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper with potatoes and green vegetables.
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
759Calories
32 gProtein
100 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein32 g
Carbohydrates100 g
Fiber2.3 g
Sugars4.5 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol89 mg
Sodium132 mg
Potassium1963 mg
Calcium126 mg
Iron7 mg
Magnesium132 mg
Phosphorus421 mg
Zinc5.9 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin E2 mg
Vitamin K210 mcg
Vitamin B61.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate165 mcg
Choline74 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 200. The excerpt below is the record exactly as published.
Fillet of Beef ( Filet de Bceuf ) a la Ericsson Hammond Select a nice fillet of beef; cut in round pieces about five inches around and one inch thick. Then select some nice marrow bones and put some dough on each end of the bone; put on a pie plate in hot oven to roast from ten to fourteen minutes — until marrow is cooked. Put fillets on a broiler and broil on a quick fire; sprinkle with pepper and salt; arrange on round pieces of toast. Take the marrow bone; scoop out the marrow; put part of it on top of each fillet; then put on top of each fillet a chestnut that has been cooked and glazed with a white allemande sauce; put a puree of chestnuts in the centre, and in the centre of the puree raise a marrow bone that has been cooked and scraped and decorated with Spanish pepper all around and a bunch of parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.