vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, Piedmontaise
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
376Calories
27 gProtein
21 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein27 g
Carbohydrates21 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Cholesterol740 mg
Sodium594 mg
Potassium295 mg
Calcium113 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus418 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate72 mcg
Choline468 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 169. The excerpt below is the record exactly as published.
Poached eggs, Piedmontaise Rolls Birds' nests Coffee Demi tasse Orangeade DINNER Consomme Vanderbilt Salami. Pirn olas Striped bass, meuniere Leg of veal, au jus Spinach with egg Laurette potatoes Lettuce salad Raspberry meringue Demi tasse Poached eggs, Piedmontaise. Make a risotto, and place four poached eggs
Cook this with the app: pantry check, scaling, and the assistant.