nut-freesoy-freefish-freeshellfish-free
Eggs, Waterloo
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
578Calories
23 gProtein
43 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein23 g
Carbohydrates43 g
Fiber1.8 g
Sugars8.4 g
Total Fat34 g
Saturated Fat9.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Cholesterol397 mg
Sodium1119 mg
Potassium407 mg
Calcium263 mg
Iron4.7 mg
Magnesium44 mg
Phosphorus394 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C1.1 mg
Vitamin A448 mcg
Vitamin E1.6 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.1 mg
Folate108 mcg
Choline260 mg
Caffeine0 mg
Water182 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 110. The excerpt below is the record exactly as published.
Eggs, Waterloo Honey in the comb Breaded pork chops, tomato sauce Coffee Lorraine potatoes Cole slaw French pastry Coffee DINNER Veloutine aurore Lake Tahoe trout, meuniere Cucumber salad Leg of lamb, Renaissance Chateau potatoes Millionaire punch Assorted cakes Coffee Eggs, Waterloo. Spread some foie gras on four pieces of toast> place a poached egg on each, and cover with Bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.