vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Grazienna
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
622Calories
43 gProtein
43 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein43 g
Carbohydrates43 g
Fiber16 g
Sugars6.5 g
Total Fat30 g
Saturated Fat8.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.8 g
Cholesterol802 mg
Sodium418 mg
Potassium1011 mg
Calcium151 mg
Iron6.3 mg
Magnesium96 mg
Phosphorus623 mg
Zinc4.7 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D4.4 mcg
Vitamin C0.8 mg
Vitamin A438 mcg
Vitamin E2.7 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.9 mg
Folate229 mcg
Choline698 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 191. The excerpt below is the record exactly as published.
Eggs Grazienna Breakfast sausages Pork tenderloin, sauce piquante Rolls Lorraine potatoes Coffee Dandelion salad Oregon cream cheese with crackers Coffee DINNER Little Neck clams Fish broth, with whipped cream Chow chow Broiled barracouda, sauce Rouge- mont Potato brioche Tournedos, Cafe Julien String beans with tomatoes Escarole salad Strawberries a la mode Assorted cakes Demi tasse Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce
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