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Eggs a la Russe
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
177Calories
10 gProtein
15 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein10 g
Carbohydrates15 g
Fiber0.7 g
Sugars2.5 g
Total Fat8.4 g
Saturated Fat2.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.1 g
Cholesterol201 mg
Sodium1768 mg
Potassium165 mg
Calcium69 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A110 mcg
Vitamin E0.7 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate61 mcg
Choline165 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.
Eggs a la Russe Rolls Boiled beef tongue with spinach Coffee Mashed potatoes French pastry Coffee DINNER Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolees potatoes Romaine salad Raspberry Bavarois Assorted cakes Coffee Eggs a la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge
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