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Eggs Buckingham
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
235Calories
18 gProtein
18 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein18 g
Carbohydrates18 g
Fiber0.9 g
Sugars2.1 g
Total Fat9.8 g
Saturated Fat3.5 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol208 mg
Sodium899 mg
Potassium234 mg
Calcium133 mg
Iron2.2 mg
Magnesium22 mg
Phosphorus247 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate50 mcg
Choline148 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 181. The excerpt below is the record exactly as published.
Eggs Buckingham Broiled bacon Salade Russe Browned hashed potatoes Vanilla Darioles Rolls Demi tasse Coffee DINNER Potage Italienne Salted pecans Boiled turbot, nonpareil Roast chicken Puree of chicory Summer squash in butter Rissolees potatoes Lemon water ice Macaroons Coffee Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese
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