pescatariandairy-freenut-freesoy-free
Eggs Vilna
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
677Calories
42 gProtein
76 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein42 g
Carbohydrates76 g
Fiber9.3 g
Sugars12 g
Total Fat25 g
Saturated Fat7.4 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat6.5 g
Cholesterol755 mg
Sodium1736 mg
Potassium909 mg
Calcium355 mg
Iron10 mg
Magnesium90 mg
Phosphorus584 mg
Zinc4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C139 mg
Vitamin A429 mcg
Vitamin E3.3 mg
Vitamin K416 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.8 mg
Folate236 mcg
Choline511 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 173. The excerpt below is the record exactly as published.
Eggs Vilna Oatmeal with cream Calf's liver saute, Spanish style Rolls Boiled rice English breakfast tea Watermelon Demi tasse DINNER Consomme Rothschild California ripe olives Broiled striped bass, maitre d'hotel Sliced culemo salad Roast chicken Peas a la Franchise Mashed potatoes Watercress Apricot meringue Coffee Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches
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