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Tournedos of Lamb
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
665Calories
34 gProtein
69 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein34 g
Carbohydrates69 g
Fiber8.3 g
Sugars21 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol114 mg
Sodium689 mg
Potassium1294 mg
Calcium132 mg
Iron17 mg
Magnesium102 mg
Phosphorus348 mg
Zinc5.2 mg
Copper2.3 mg
Manganese3.3 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.8 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate48 mcg
Choline110 mg
Caffeine0 mg
Water262 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 120. The excerpt below is the record exactly as published.
Tournedos of Lamb Rissole Potatoes Carrots Peas Grape and Pimento Salad Frozen Cheese Toasted Crackers Iced Coffee *Tournedos of Lamb—Six lamb chops cut 2 inches thick, will be required. Remove bone and fat and with skewers arrange in 6 circular pieces. 198 Around each wrap a thin strip of bacon, fastening in place with wooden skewers. Sprinkle with salt and pep- per, place on well Criscoed broiler, and broil over clear fire 15 minutes. Remove to hot platter, garnish with rissole potatoes, and pass mint jelly with them. The potatoes are done in this way: Peel and wash 8 Ber- muda potatoe
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