gluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, Velour
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
208Calories
13 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein13 g
Carbohydrates26 g
Fiber1.4 g
Sugars1.2 g
Total Fat5.6 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol23 mg
Sodium586 mg
Potassium231 mg
Calcium58 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus179 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate40 mcg
Choline37 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 219. The excerpt below is the record exactly as published.
Poached eggs, Velour Baked potatoes Filet mignon, Monegasque Rolls Lettuce salad Coffee Camembert cheese with crackers Coffee DINNER Hare soup, Uncle Sam Pirn olas Sand dabs, meuniere Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crepes Suzette Demi tasse Poached eggs, Velour. Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.