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Eggs Belley
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
488Calories
29 gProtein
6 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein29 g
Carbohydrates5.7 g
Fiber0.4 g
Sugars3.3 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.6 g
Cholesterol647 mg
Sodium753 mg
Potassium405 mg
Calcium177 mg
Iron4.1 mg
Magnesium36 mg
Phosphorus422 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C10 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate94 mcg
Choline487 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 210. The excerpt below is the record exactly as published.
Eggs Belley Rolls Roast loin of pork, apple sauce Coffee Fried sweet potatoes Cold artichokes, mayonnaise Camembert cheese with crackers Coffee DINNER Chicken broth, San Remo Celery Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives
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