pescatariannut-freesoy-freeshellfish-free
Eggs Biarritz
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
710Calories
35 gProtein
62 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein35 g
Carbohydrates62 g
Fiber5.4 g
Sugars8.4 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol756 mg
Sodium1546 mg
Potassium393 mg
Calcium314 mg
Iron9 mg
Magnesium50 mg
Phosphorus451 mg
Zinc3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.4 mcg
Vitamin C1.5 mg
Vitamin A342 mcg
Vitamin E4 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.1 mg
Folate192 mcg
Choline611 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.
Eggs Biarritz Rolls English mutton chops, tavern Coffee Camembert cheese with crackers Coffee DINNER Creme Congalaise Bass, Nigoise Potatoes nature Chicken saute, demi-deuil Timbale of rice Flageolets in butter Alligator pear salad Peach, Bourdaloue Assorted cakes Demi tasse Canape Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon. Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg
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