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Fillet of Beef with Mushroom Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
345Calories
5 gProtein
2 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein4.6 g
Carbohydrates2.4 g
Fiber0.4 g
Sugars1.1 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium355 mg
Potassium130 mg
Calcium11 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus98 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate6 mcg
Choline1.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 84. The excerpt below is the record exactly as published.
Fillet of Beef with Mushrcom Sauce Buy the short fillet under the rump, using two if necessary. Wipe, remove the fat and veins and tendons in the middle, and bave it well larded with thin strips of pork. Ali this can be done by the butcher. Then rub the fillet well with salt and pepper. Put two slices of fat pork in baking pan with one slice of onion and a bit of bay leaf
Cook this with the app: pantry check, scaling, and the assistant.