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Croutons Parmesanne
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
739Calories
61 gProtein
10 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein61 g
Carbohydrates9.6 g
Fiber0 g
Sugars1.3 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.4 g
Omega-30.2 g
Cholesterol1351 mg
Sodium6989 mg
Potassium588 mg
Calcium701 mg
Iron6.4 mg
Magnesium62 mg
Phosphorus1052 mg
Zinc7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A689 mcg
Vitamin E4 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate168 mcg
Choline1037 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 106. The excerpt below is the record exactly as published.
Croutons Parmesanne Coffee Pickelsteiner stew Roquefort cheese with crackers Coffee DINNER Potage Turinoise Salted Brazil nuts • Sand dabs, David Chicken saute, au Madere String beans in butter Persillade potatoes Romaine salad Peaches Bordaloue Assorted cakes Coffee Croutons Parmesanne. Four yolks of eggs, two ounces of grated Par- mesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs
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