vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Sarah Bernhardt
From The Hotel St. Francis cook book, 1919
Serves 2
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
691Calories
40 gProtein
10 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein40 g
Carbohydrates9.8 g
Fiber0.3 g
Sugars5.7 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1183 mg
Sodium446 mg
Potassium506 mg
Calcium223 mg
Iron5.5 mg
Magnesium45 mg
Phosphorus648 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A497 mcg
Vitamin E3.4 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate142 mcg
Choline882 mg
Caffeine1.8 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 220. The excerpt below is the record exactly as published.
Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.