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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
175Calories
16 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein16 g
Carbohydrates12 g
Fiber0.7 g
Sugars0.4 g
Total Fat6.4 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol207 mg
Sodium526 mg
Potassium230 mg
Calcium46 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus221 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate37 mcg
Choline151 mg
Caffeine0 mg
Water68 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. 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
Cook this with the app: pantry check, scaling, and the assistant.