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Tournedos, or Twice-laid, of Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
591Calories
26 gProtein
55 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein26 g
Carbohydrates55 g
Fiber4.7 g
Sugars4.7 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol90 mg
Sodium1018 mg
Potassium1235 mg
Calcium85 mg
Iron2.9 mg
Magnesium76 mg
Phosphorus320 mg
Zinc4.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C20 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B61.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate33 mcg
Choline42 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 116. The excerpt below is the record exactly as published.
Tournedos, or Twice-laid, of Beef. — Pass half a pound of lean Hamburg spiced beef or salt beef through the mincer. Cut the fat into dice and fry them till the fat is thoroughly melted. Have ready in a hot saucepan a TOURNEDOS i75 pint and a half of good mashed potato
Cook this with the app: pantry check, scaling, and the assistant.