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Tournedos of Beef with Olives
From A calendar of dinners, with 615 recipes, 1913
Serves 5
Presented as published in 1913. 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
722Calories
53 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein53 g
Carbohydrates61 g
Fiber6.1 g
Sugars7.7 g
Total Fat30 g
Saturated Fat6.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol120 mg
Sodium797 mg
Potassium1070 mg
Calcium209 mg
Iron9.8 mg
Magnesium108 mg
Phosphorus588 mg
Zinc11 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C8.5 mg
Vitamin A30 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B61.3 mg
Vitamin B124.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate103 mcg
Choline137 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 114. The excerpt below is the record exactly as published.
Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee *Tournedos of Beef with Olives—2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, Glives: straw potatoes, 4 tablespoons Crisco, and seasoning
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