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Tenderloin of Beef
From Original White House Cookbook, 1887
Serves 6
Ensure the tenderloin is extracted properly before cooking.
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.7 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium7.8 mg
Calcium3.4 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A8.9 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 68. The excerpt below is the record exactly as published.
TENDERLOIN OF BEEF. To SERVE tenderloin as directed below, the whole piece must be ex- tracted before the hind-quarter of the animal is cut out. This must be particularly noted, because not commonly practiced, the tenderloin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows; Washing the piece well, put it in an oven; add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz., Irish potatoes, carrots, turnips and a large bunch of celery
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