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Tournedos a la Nicoise
From The new century cookery book, 1901
Serves 2
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
16Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein2.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.8 mg
Sodium7.3 mg
Potassium41 mg
Calcium2.1 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus25 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.1 mcg
Choline9 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 240. The excerpt below is the record exactly as published.
Tournedos a la Nicoise. — Small fillet steaks grilled, served with a demi-glace sauce (No. 237), blended with tomato puree. Garnish the dish with stuffed olives
Cook this with the app: pantry check, scaling, and the assistant.