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Poached Eggs, Paulus
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
634Calories
36 gProtein
67 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein36 g
Carbohydrates67 g
Fiber3.5 g
Sugars8.2 g
Total Fat24 g
Saturated Fat7.2 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol745 mg
Sodium928 mg
Potassium433 mg
Calcium255 mg
Iron7.5 mg
Magnesium55 mg
Phosphorus520 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.4 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.9 mg
Folate219 mcg
Choline607 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 84. The excerpt below is the record exactly as published.
Poached eggs, Paulus Broiled bacon Filet mignon, maitre d'hotel Rolls Potatoes hashed in cream Coffee Cold asparagus, vinaigrette Fruit salad, Chantilly Lady fingers Coffee DINNER Consomme Daumont Baked shad, with raisins Chicken saute, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches. Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese
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