vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hard Boiled Eggs, Vinaigrette
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
539Calories
41 gProtein
21 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein41 g
Carbohydrates21 g
Fiber7.2 g
Sugars3.7 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat31 g
Polyunsaturated Fat7 g
Omega-30.2 g
Cholesterol1119 mg
Sodium10091 mg
Potassium851 mg
Calcium302 mg
Iron7.6 mg
Magnesium86 mg
Phosphorus571 mg
Zinc3.7 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D6.6 mcg
Vitamin C33 mg
Vitamin A559 mcg
Vitamin E3.5 mg
Vitamin K452 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.8 mg
Folate174 mcg
Choline888 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.
Hard boiled eggs, vinaigrette Oatmeal and cream Fried scallops, Tartar English breakfast tea Broiled squab on toast Crescents Stewed corn Romaine salad Camembert cheese Crackers Coffee DINNER Toke Point oysters Potage bouquetiere Celery Fresh herring, a 1'Egyptienne Small boiled potatoes Cucumber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry Assorted fruits Demi tasse Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil
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