vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, d'Artois
From The Hotel St. Francis cook book, 1919
Serves 2
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
65Calories
5 gProtein
7 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein4.6 g
Carbohydrates6.7 g
Fiber1.8 g
Sugars4.5 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium49 mg
Potassium398 mg
Calcium31 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C8.6 mg
Vitamin A67 mcg
Vitamin E2 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline86 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 94. The excerpt below is the record exactly as published.
Poached eggs, d'Artois Oatmeal and cream Turkey hash in cream Rolls Alligator pear salad Cocoa Vanilla meringue pie Demi tasse DINNER Puree of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce
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