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Eggs Bagration
From The Hotel St. Francis cook book, 1919
Serves 2
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
613Calories
26 gProtein
32 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein26 g
Carbohydrates32 g
Fiber1.8 g
Sugars24 g
Total Fat42 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol228 mg
Sodium155 mg
Potassium691 mg
Calcium114 mg
Iron5 mg
Magnesium53 mg
Phosphorus332 mg
Zinc4.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C4.5 mg
Vitamin A122 mcg
Vitamin E1.3 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B125.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate31 mcg
Choline80 mg
Caffeine8.9 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 33. The excerpt below is the record exactly as published.
Eggs Bagration Baked beans, Boston style Chicken hash on toast Boston brown bread Chocolate eclairs Coffee Coffee DINNER Hors d'oeuvres varies Mock turtle soup Ripe California olives Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream Assorted cakes Coffee Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard- boiled egg, cut in two, on top, and cover with the following1 sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce
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