vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggs, Oudinot
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
580Calories
36 gProtein
45 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein36 g
Carbohydrates45 g
Fiber2.7 g
Sugars4.5 g
Total Fat27 g
Saturated Fat7 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium723 mg
Potassium394 mg
Calcium222 mg
Iron6.4 mg
Magnesium50 mg
Phosphorus495 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E3.1 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.1 mg
Folate158 mcg
Choline597 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 136. The excerpt below is the record exactly as published.
Eggs, Oudinot Broiled honeycomb tripe Fried smelts, Tartar sauce Saratoga chips Paprika schnitzel Rolls Boiled rice Coffee Baked apricot roll Demi tasse DINNER Potage paysanne Aiguillettes of flounder, Rochefou- cault Roast squab chicken Artichokes, sauce mousseline Carrots, Vichy Potato croquettes Alligator pear salad Blackberry pie Coffee Eggs, Oudinot. Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley
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