vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggs Gastronome
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
748Calories
54 gProtein
48 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein54 g
Carbohydrates48 g
Fiber5.7 g
Sugars7.8 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol1302 mg
Sodium1456 mg
Potassium784 mg
Calcium315 mg
Iron10 mg
Magnesium87 mg
Phosphorus872 mg
Zinc6.3 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D7.3 mcg
Vitamin C5.9 mg
Vitamin A579 mcg
Vitamin E3.8 mg
Vitamin K77 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)6 mg
Folate245 mcg
Choline1064 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 54. The excerpt below is the record exactly as published.
Eggs gastronome Buckwheat cakes Calf's brains au beurre noir Breakfast sausages Persillade potatoes Maple syrup Hearts of lettuce, French dressing Rolls Coffee French pastry Coffee DINNER SUPPER Toke Point Oysters, mignonette Yorkshire buck Potage Mongol Coffee Ripe California olives Fillet of sole, Villeroi Roast loin of lamb, mint sauce Asparagus Polonaise Potato salad Savarin aux fruits Coffee Eggs gastronome. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley
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