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Potato Omelet
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
977Calories
32 gProtein
170 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories977 kcal
Protein32 g
Carbohydrates170 g
Fiber10 g
Sugars6.6 g
Total Fat41 g
Saturated Fat4.8 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.4 g
Cholesterol219 mg
Sodium1152 mg
Potassium988 mg
Calcium301 mg
Iron10 mg
Magnesium92 mg
Phosphorus409 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C30 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K5.7 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate338 mcg
Choline271 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 52. The excerpt below is the record exactly as published.
Potato omelet Crescents Roquefort cheese and crackers Coffee Hungarian beef goulash Coffee DINNER Consomme Du Barry Queen olives Fillet of sole, Turbigo Veal kidney roast Carrots in butter Mashed potatoes Chicory salad Fried cream Coffee Scrambled eggs with truffles. Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top. Potato omelet. Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt
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