vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs Montebello
From The Hotel St. Francis cook book, 1919
Serves 1
Serve with sauce Montebello.
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
1181Calories
54 gProtein
178 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1181 kcal
Protein54 g
Carbohydrates178 g
Fiber5.7 g
Sugars7.6 g
Total Fat50 g
Saturated Fat7.6 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol810 mg
Sodium1094 mg
Potassium802 mg
Calcium372 mg
Iron17 mg
Magnesium117 mg
Phosphorus730 mg
Zinc5.3 mg
Copper0.7 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C33 mg
Vitamin A425 mcg
Vitamin E2.4 mg
Vitamin K418 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)16 mg
Folate448 mcg
Choline607 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 174. The excerpt below is the record exactly as published.
Eggs Montebello Rolls Cold roast beef Coffee Cosmopolitan salad Buttermilk DINNER Consomme paysanne Salted almonds Salmon steak, Calcutta Parisian potatoes, Hollandaise Broiled squab on toast Artichokes with melted butter Stewed corn Hearts of romaine, Roquefort dressing Assorted French pastry Coffee Eggs Montebello. Poach four eggs, allow them to become cool, roll in flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on a napkin, and garnish with fried parsley
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