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To Roast a Fillet of Beef
From The "A1" cookery book, 1901
Serves 1
Accompany with red currant jelly or a piquant sauce.
Presented as published in 1901. 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
276Calories
44 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein44 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol126 mg
Sodium120 mg
Potassium644 mg
Calcium26 mg
Iron4.2 mg
Magnesium36 mg
Phosphorus404 mg
Zinc9.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline120 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 27. The excerpt below is the record exactly as published.
To Roast a Fillet of Beef. — Lard the fillet through with fat bacon, baste it with butter, and send it very hot to table with brown gravy and forcemeat balls. Serve red currant jelly or a piquant sauce
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