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Eggs Chateaubriand
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
144Calories
9 gProtein
14 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein8.5 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.7 g
Total Fat5.7 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Cholesterol185 mg
Sodium283 mg
Potassium102 mg
Calcium58 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate44 mcg
Choline121 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 100. The excerpt below is the record exactly as published.
Eggs Chateaubriand Scrambled eggs Breaded lamb chops, reforme Rolls Endives salad Oolong tea Roquefort cheese and crackers Coffee DINNER Lamb broth a la Grecque Ripe California olives Lake Tahoe trout, maitre d'hotel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee Eggs Chateaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce
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