Eggs, Isabella
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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 205. The excerpt below is the record exactly as published.
Eggs, Isabella Baked potatoes Mixed grill, special Rolls Escarole salad Coffee Petaluma cream cheese with crackers Coffee DINNER Consomme printanier royal California ripe olives Ecrevisses en buisson Boiled leg of mutton, caper sauce Mashed turnips Steamboat fried potatoes Lettuce and grapefruit salad Orange souffle glace, St. Francis Tango cake Demi tasse Baked bananas. Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice. Orange souffle glace, St. Francis. Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one- third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown. Eggs, Isabella. Put some thick Creole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce
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