vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet with Chives
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
573Calories
50 gProtein
3 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein50 g
Carbohydrates3 g
Fiber0 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium568 mg
Potassium557 mg
Calcium226 mg
Iron7 mg
Magnesium49 mg
Phosphorus793 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C1 mg
Vitamin A644 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate190 mcg
Choline1176 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 183. The excerpt below is the record exactly as published.
Omelet with chives. Fried eggs, Infante Rolls Imported Frankfort sausages Coffee Potato salad Limburger cheese with pumpernickel Rye bread Coffee DINNER Consomme with celery and rice Antipasto Fillet of sole, au vin blanc Roast chicken Asparagus, Hollandaise Potato croquettes Romaine salad Lemon darioles Coffee Fried eggs, Infante. Cook some chickens' livers saute in butter, and add a little sauce Madere. Pour the livers around some fried eggs. Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches. Consomme with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well- seasoned consomme. Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine
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