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Omelette Bayonnaise
From The Hotel St. Francis cook book, 1919
Serves 4
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
41Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein3.4 g
Carbohydrates7.1 g
Fiber3.6 g
Sugars1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium273 mg
Potassium265 mg
Calcium37 mg
Iron1.1 mg
Magnesium41 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C7 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K9.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline27 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 203. The excerpt below is the record exactly as published.
Omelette Bayonnaise Pulled bread Paprika schnitzel with spatzel Crescents Swiss cheese with crackers Chocolate Pears Coffee DINNER Consomme with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee potatoes Escarole salad Fancy ice cream Assorted cakes Coffee Omelette Bayonnaise. For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it
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