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Tournedos Coligny
From A guide to modern cookery, 1909
Serves 4
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.2 g
Carbohydrates3.6 g
Fiber0.4 g
Sugars1.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium45 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus5.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A68 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
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 COLIGNY 1. With a preparation of sweet potatoes, made after the manner of ‘‘ Duchesse potatoes”’ (No. 221), make as many small galettes as there are tournedos, and of the same size as the latter. Place them on a tray; gild them, and set them to brown in the oven a few minutes before the tournedos are ready. 2. Cut some chow-chows
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