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Beef Marrow, Princess
From The Hotel St. Francis cook book, 1919
Serves 7
Omit marrow when making Bordelaise sauce.
Presented as published in 1919. 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
688Calories
8 gProtein
0 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat73 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.5 g
Omega-30.5 g
Cholesterol119 mg
Sodium1047 mg
Potassium164 mg
Calcium21 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus78 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.
Beef marrow, Princess Shirred eggs with peppers Eggs, Garcia Rolls Bread custard pudding Coffee Demi tasse DINNER Consomme Charles Quint Broiled salmon, a la Russe Noisettes of lamb, Montpensier Roast duckling, apple sauce Fried sweet potatoes Green corn Chicory salad Philadelphia vanilla ice cream Assorted cakes Coffee Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done. Beef marrow, Princess. Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt
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