vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Renaissance
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
115Calories
9 gProtein
9 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein9.4 g
Carbohydrates9.2 g
Fiber3.8 g
Sugars4.5 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium797 mg
Potassium324 mg
Calcium48 mg
Iron2.2 mg
Magnesium32 mg
Phosphorus207 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C18 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate47 mcg
Choline181 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 51. The excerpt below is the record exactly as published.
Eggs Renaissance Broiled finnan haddie Mutton chops, Signora Baked potatoes Fried egg plant Rolls Romaine salad C0ffee Meringued peaches Coffee DINNER Mock turtle soup Oysters, Victor Croustades Laguipierre Roast capon, au jus Fresh asparagus, Hollandaise Champs Elysees potatoes Escarole salad Fancy ice cream Assorted cakes Coffee Eggs Renaissance. Put a little cream sauce in the bottom of a buttered cocotte dish, add a raw egg, season with salt and pepper, then add a few sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle with grated cheese, put bits of butter on top
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