Mexicanvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, Mexicaine
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
530Calories
42 gProtein
22 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein42 g
Carbohydrates22 g
Fiber5.1 g
Sugars11 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Cholesterol1110 mg
Sodium1915 mg
Potassium1390 mg
Calcium216 mg
Iron8.9 mg
Magnesium89 mg
Phosphorus675 mg
Zinc4.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C80 mg
Vitamin A547 mcg
Vitamin E3.5 mg
Vitamin K5.1 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate114 mcg
Choline705 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 210. The excerpt below is the record exactly as published.
Poached eggs, Mexicaine Buttered toast Broiled pig's feet Ceylon tea Lyonnaise potatoes Lettuce salad Meringue Chantilly Demi tasse DINNER Consomme Madrilene Ripe olives. Celery Planked black bass Roast Muscovy duck, apple sauce Artichokes, Barigoule Laurette potatoes Fresh asparagus, Hollandaise Westphalian ham Frozen egg nogg Assorted cakes Coffee Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter. Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos ; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs
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