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Eggs Conte
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
307Calories
25 gProtein
4 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein25 g
Carbohydrates3.8 g
Fiber1 g
Sugars0.6 g
Total Fat21 g
Saturated Fat7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol404 mg
Sodium680 mg
Potassium343 mg
Calcium62 mg
Iron2.5 mg
Magnesium26 mg
Phosphorus344 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0.2 mg
Vitamin A164 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate69 mcg
Choline327 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 225. The excerpt below is the record exactly as published.
Eggs Conte Coffee Veal saute, Catalane Romaine salad Assorted cheese and crackers Coffee DINNER Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in butter Potatoes Anna Field and beet salad Charlotte Russe Demi tasse Eggs Conte. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt
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