vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs en Cocotte, Plain
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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 91. The excerpt below is the record exactly as published.
Eggs en cocotte, plain Finnan haddie in cream Ripe California olives Baked potatoes Sand dabs, meuniere Rolls Cold asparagus, vinaigrette Oolong tea Strawberry short cake Coffee DINNER Little neck clams Burned farina soup Radishes Fillet of sole, sauce cardinal Olivette potatoes Roast shad and roe, a I'Americaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter
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