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Eggs Aromatic
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
121Calories
8 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein7.8 g
Carbohydrates9.6 g
Fiber0.5 g
Sugars1.2 g
Total Fat5.4 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium162 mg
Potassium91 mg
Calcium48 mg
Iron1.4 mg
Magnesium10 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline150 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 270. The excerpt below is the record exactly as published.
Eggs aromatic English muffins English lamb chops, Coffee XX Century Club Lettuce salad Pistache eclairs Coffee DINNER Blue Point oysters Fillet of bass, shrimp sauce Braised beef, Cumberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream Assorted cakes Coffee Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top
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