vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maitre d'hotel Potatoes
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
688Calories
7 gProtein
65 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein7 g
Carbohydrates65 g
Fiber6.4 g
Sugars4.2 g
Total Fat47 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol122 mg
Sodium33 mg
Potassium1341 mg
Calcium66 mg
Iron2.5 mg
Magnesium83 mg
Phosphorus164 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A493 mcg
Vitamin E1.6 mg
Vitamin K421 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate80 mcg
Choline57 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 3. The excerpt below is the record exactly as published.
Maitre d'hotel potatoes Brussels sprouts and chestnuts Spinach, English style Savarin Mirabelle Coffee Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven. Potage Marquis. Cream of rice with breast of boiled chicken cut in small squares. Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley. Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a ft v minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley
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