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Eggs Benedict
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
180Calories
17 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein17 g
Carbohydrates13 g
Fiber0.8 g
Sugars1.2 g
Total Fat6.5 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol207 mg
Sodium601 mg
Potassium295 mg
Calcium49 mg
Iron2 mg
Magnesium22 mg
Phosphorus226 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C21 mg
Vitamin A87 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate43 mcg
Choline153 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 24. The excerpt below is the record exactly as published.
Eggs Benedict Rolls Sweetbread cutlets, cream sauce Coffee Broiled fresh mushrooms Fruit salad, Chantilly Coffee DINNER Potage Lamballe Frogs' legs, saute a sec Wiener schnitzel Spaghetti Milanaise Terrine de foie gras, cold Lettuce salad Nesselrode pudding Cakes Coffee Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle
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