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Roast Fillet of Pork with Mushrooms a la Lincoln

Name: Roast Fillet of Pork with Mushrooms a la Lincoln
Yield: 1 servings
Ingredients: Select nice fillets of pork; cut them about four inches in length; sprinkle with pepper; and salt; with a rich mushroom sauce; garnish with parsley

From The Swedish, French, American cook book, 1918

Serves 1

Serve as an entree for luncheon or dinner.

Presented as published in 1918. 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

310Calories

35 gProtein

2 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein35 g

Carbohydrates2.1 g

Fiber0.4 g

Sugars1.4 g

Total Fat17 g

Saturated Fat5.3 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol111 mg

Sodium205 mg

Potassium682 mg

Calcium30 mg

Iron1.5 mg

Magnesium44 mg

Phosphorus357 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C3.3 mg

Vitamin A15 mcg

Vitamin E0.8 mg

Vitamin K1 mcg

Vitamin B61.1 mg

Vitamin B121.1 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.6 mg

Folate4 mcg

Choline86 mg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 249. The excerpt below is the record exactly as published.

Roast Fillet of Pork with Mushrooms a la Lincoln Filet de Pore r6ti, aux Champignons, a la Lincoln Select nice fillets of pork; cut them about four inches in length; fry in fat and butter until brown; sprinkle with pepper and salt. When done, arrange on a hot platter with a rich mushroom sauce all around; garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.