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Fillet of Beef with Olives
From Practical household cookery, 1891
Serves 2
Ensure olives are kept hot before serving.
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
436Calories
30 gProtein
14 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein30 g
Carbohydrates14 g
Fiber5.9 g
Sugars0 g
Total Fat30 g
Saturated Fat4.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol66 mg
Sodium2131 mg
Potassium560 mg
Calcium213 mg
Iron9.3 mg
Magnesium41 mg
Phosphorus284 mg
Zinc6.5 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A35 mcg
Vitamin E3.5 mg
Vitamin K4.2 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate27 mcg
Choline75 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 2 servings.
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.
HLLET OF BEEF WITH OLIVES. Cook a fillet of beef in the same way as the fillet of beef, Indian style. Meanwhile bone with a pointed knife a pint of nice French or Italian olives, blanch these for five minutes in plaia boiling water, and keep them hot by soaking in a gill of brown sauce
Cook this with the app: pantry check, scaling, and the assistant.