gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Caroli
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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 193. The excerpt below is the record exactly as published.
eggs, Caroli Calf's liver and bacon Veal kidneys saute, au Madere Rolls Mashed potatoes Coffee Salade Bresilienne Camembert cheese with crackers Coffee DINNER Consomme brunoise and vermicelli Pickles. Radishes Planked black bass Cucumber salad Deviled chickens' legs with Virginia ham Spinach with cream Egg plant, Sicilienne French pastry Demi tasse Cantaloupe and watermelon, surprise. Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grape- fruit supreme glasses. Serve salt, pepper and powdered sugar separate. Eggs, Caroli. Place in a buttered shirred egg dish one slice of smoked beef tongue, break two eggs on top, season with salt and pepper, sprinkle with grated cheese, put small bits of butter
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