gluten-freeegg-freesoy-freefish-freeshellfish-free
Fillet of Beef with Chestnut Purée
From Practical household cookery, 1891
Serves 4
Any purée of vegetables can be served with scollops.
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
748Calories
76 gProtein
5 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein76 g
Carbohydrates4.9 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol299 mg
Sodium206 mg
Potassium1157 mg
Calcium48 mg
Iron7.2 mg
Magnesium66 mg
Phosphorus696 mg
Zinc17 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.9 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K4.4 mcg
Vitamin B61.9 mg
Vitamin B127.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate24 mcg
Choline204 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 106. The excerpt below is the record exactly as published.
fillet of beef with chesnut pur£e. Cut three pounds of fillet of beef in scollops, three inches wide and three-quarters of an inch thick, flatten them as in ^^ 313) A^d tviia them to a nice shape, either round, triangular, or square, but of an equal size; season these with salt and pepper, and cook them in a sauto-pan with a quarter of a pound of clarified butter, taking care to brown them on both sides as in the foregoing. Meanwhile prepare a purde of chesnuts
Cook this with the app: pantry check, scaling, and the assistant.