vegetarianpescatariansoy-freefish-freeshellfish-free
Mirlitons au Rhum
From The Hotel St. Francis cook book, 1919
Serves 6
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
523Calories
13 gProtein
38 gCarbs
35 gFat
Full nutrition (35 nutrients)
Calories523 kcal
Protein13 g
Carbohydrates38 g
Fiber3.1 g
Sugars28 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol227 mg
Sodium74 mg
Potassium288 mg
Calcium106 mg
Iron2.2 mg
Magnesium81 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A209 mcg
Vitamin E1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline151 mg
Caffeine0 mg
Alcohol1.5 g
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 194. The excerpt below is the record exactly as published.
Mirlitons au rhum Coffee DINNER Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse Baked oysters, Cruyere. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons. Mirlitons au rhum. Beat until very light, six eggs, six ounces of pow- dered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter
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