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Fillet Steaks with Olives
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0 mg
Potassium2.7 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 161. The excerpt below is the record exactly as published.
Fillet Steaks with Olives. Cut six steaks from the thickest part of the fillet. They should be about three-quarters of an inch thick. Now cut each slice into two triangular pieces. Sprinkle a table-spoonful of lemon juice over them, and brush them over with olive oil or melted butter. Put them in a cold place for an hour or more. Stone the olives, and simmer in clear stock for half an hour. Have a brown sauce
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