vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
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
863Calories
76 gProtein
4 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat57 g
Saturated Fat25 g
Monounsaturated Fat50 g
Polyunsaturated Fat15 g
Omega-30.5 g
Cholesterol2232 mg
Sodium853 mg
Potassium829 mg
Calcium338 mg
Iron11 mg
Magnesium72 mg
Phosphorus1189 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 200. The excerpt below is the record exactly as published.
Egg salad Broiled Alaska black cod Broiled sweetbreads on toast Baked potatoes Puree of Lima beans Rolls Fried egg plant Chocolate with whipped cream Royal cake Iced tea DINNER Blue Points, mignonette Puree of peas, with noodles Celery. Pim olas Planked striped bass Roast chicken Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonaise Fancy ice cream Alsatian wafers Demi tasse Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh- ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil
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