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Eggs en Cocotte, Valentine
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
351Calories
50 gProtein
4 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein50 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.2 g
Total Fat25 g
Saturated Fat5.9 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol395 mg
Sodium1096 mg
Potassium776 mg
Calcium429 mg
Iron2.5 mg
Magnesium83 mg
Phosphorus718 mg
Zinc8.8 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A141 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B1219 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate113 mcg
Choline151 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 88. The excerpt below is the record exactly as published.
Eggs en cocotte, Valentine Rolls Roast loin of pork, apple sauce Coffee Candied sweet potatoes Cole slaw, ravigote Vanilla custard pie Demi tasse DINNER Consomme Theodora Scalloped halibut with cheese Rump of beef Peas Parisian potatoes Beets Frouard Chocolate ice cream Assorted cakes Coffee Eggs en cocotte, Valentine. Mix some crab meat with a little well- seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter
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