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Tournedos à la Florentine
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
96Calories
4 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein3.9 g
Carbohydrates19 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium186 mg
Calcium29 mg
Iron1 mg
Magnesium32 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K121 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate67 mcg
Choline4.8 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 213. The excerpt below is the record exactly as published.
TOURNEDOS A LA FLORENTINE Prepare (1) as many subrics of shredded spinach as there are tournedos; make them of the same size as the latter, and cook them at the same time as the tournedos; (2) small, round croquettes of semolina
Cook this with the app: pantry check, scaling, and the assistant.