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Larded Fillet of Beef
From Scientific cooking with scientific methods, 1911
Serves 4
Garnish with parsley and small red radishes or watercress.
Presented as published in 1911. 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
421Calories
12 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol57 mg
Sodium38 mg
Potassium195 mg
Calcium7.9 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus119 mg
Zinc2.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate2.9 mcg
Choline37 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 42. The excerpt below is the record exactly as published.
Larded Fillet of Beef. The long fillet of beef is found under the loin of the beef, and the short fillet under the rump. When the long fillet is removed there are no porterhouse steaks, and for this reason it is more expensive than the short. To prepare, you remove all fat, veins and tendons. Skewer into shape, and lard upper side with the grain of the meat. Place on rack in pan, and sprinkle with salt and pepper, and dredge lightly with flour. Place a few pieces of salt pork
Cook this with the app: pantry check, scaling, and the assistant.