gluten-freenut-freesoy-freefish-freeshellfish-free
Tenderloin with Gravy
From Original White House Cookbook, 1887
Serves 6
A sumptuous dish fit for an epicurean palate.
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
105Calories
10 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein9.6 g
Carbohydrates9.6 g
Fiber2 g
Sugars2.6 g
Total Fat5.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol58 mg
Sodium116 mg
Potassium369 mg
Calcium44 mg
Iron2.5 mg
Magnesium23 mg
Phosphorus118 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C9.2 mg
Vitamin A97 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate27 mcg
Choline47 mg
Caffeine0 mg
Water184 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.
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. They must be washed, peeled and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy. Let the whole slowly simmer, and when nearly done, add a teaspoonful of pounded allspice. To give a richness to the gravy, put in a tablespoonful of butter. If the gravy should look too greasy, skim off some of the melted suet. Boil also a lean piece of beef, which, when perfectly done, chop fine, flavoring with a very small quantity of onion, besides pepper and salt to the taste. Make into small balls, wet them on the outside , with eggs
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