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Eggs Bonne Femme
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
1075Calories
68 gProtein
3 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1075 kcal
Protein68 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.9 g
Total Fat86 g
Saturated Fat29 g
Monounsaturated Fat35 g
Polyunsaturated Fat15 g
Omega-30.4 g
Cholesterol1572 mg
Sodium1529 mg
Potassium809 mg
Calcium232 mg
Iron7.5 mg
Magnesium65 mg
Phosphorus1004 mg
Zinc6.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C0 mg
Vitamin A654 mcg
Vitamin E4.8 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B124.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)5.4 mg
Folate188 mcg
Choline1237 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.
Eggs bonne femme Buckwheat cakes Broiled Alaska black cod Rolls Paul Stock potatoes Coffee Cucumber salad Limberger cheese with crackers Coffee DINNER Little Neck clam cocktail Onion and tomato soup Ripe California olives Sand dabs, saute meuniere Sirloin steak, Braconiere New peas in cream Rissolee potatoes Escarole salad Roly-poly pudding Coffee Fresh artichokes a la Russe. Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches. Eggs bonne femme. Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper
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