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Tenderloin a la Nivernaise
From The table, 1889
Serves 2
Presented as published in 1889. 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
686Calories
84 gProtein
12 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein84 g
Carbohydrates12 g
Fiber1.8 g
Sugars7.6 g
Total Fat34 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Cholesterol748 mg
Sodium1134 mg
Potassium1708 mg
Calcium112 mg
Iron11 mg
Magnesium107 mg
Phosphorus905 mg
Zinc12 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C15 mg
Vitamin A299 mcg
Vitamin E3.9 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate64 mcg
Choline351 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 169. The excerpt below is the record exactly as published.
Tenderloin a la Nivernaise. — Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint of garnishing of mushroom sauce (No. 230); lay six poached eggs
Cook this with the app: pantry check, scaling, and the assistant.