vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs Creole
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
159Calories
13 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein13 g
Carbohydrates4.1 g
Fiber0.4 g
Sugars2.6 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium371 mg
Potassium201 mg
Calcium59 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C2.7 mg
Vitamin A166 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate49 mcg
Choline296 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 277. The excerpt below is the record exactly as published.
Eggs Creole Rolls Stuffed lamb chops, Soubise Coffee Champs Elysees potatoes Romaine salad DINNER Napoleon cake Little Neck clams Coffee Potage Mongol Fillet of sole, Joinville SUPPER Chicken saute, Bordelaise Oysters mignonette Artichokes Hollandaise Salted almonds Potatoes Laurette Sweetbreads a la King Biscuit Tortoni Parfait Napolitain Macaroons Cakes Coffee Demi tasse Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat. Consomme Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate. Eggs Creole. Put in buttered shirred egg dish one spoonful of Creole sauce, break two eggs
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Cook this with the app: pantry check, scaling, and the assistant.