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Creme Bagration
From The Hotel St. Francis cook book, 1919
Serves 1
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
237Calories
8 gProtein
42 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein7.7 g
Carbohydrates42 g
Fiber1.8 g
Sugars1.6 g
Total Fat3.6 g
Saturated Fat1.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol15 mg
Sodium887 mg
Potassium730 mg
Calcium33 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate14 mcg
Choline21 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 109. The excerpt below is the record exactly as published.
Creme Bagration Salted Jordan almonds Fillet of flounder, Circassienne Tournedos Nigoise Duchesse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper ; and make the omelet in the usual manner. Poached eggs, St. Pierre. Lay four poached eggs on four pieces of an- chovy toast, and cover with anchovy sauce. Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast. 2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast. Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash. Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve. Creme Bagration. Cream of chicken with small pieces of boiled macaroni
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