dairy-freenut-freeegg-freesoy-free
Schlemmerbroedchen
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
894Calories
54 gProtein
139 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories894 kcal
Protein54 g
Carbohydrates139 g
Fiber21 g
Sugars14 g
Total Fat17 g
Saturated Fat4.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol164 mg
Sodium8619 mg
Potassium1172 mg
Calcium288 mg
Iron11 mg
Magnesium153 mg
Phosphorus662 mg
Zinc8.4 mg
Copper0.7 mg
Manganese3 mg
Vitamin D3.1 mcg
Vitamin C111 mg
Vitamin A27 mcg
Vitamin E3.2 mg
Vitamin K16 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate317 mcg
Choline214 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 170. The excerpt below is the record exactly as published.
Schlemmerbroedchen Plain omelet Scrambled eggs, Pluche Rolls Westphalian ham Coffee Red cabbage salad Rice croquettes Champagne punch Demi tasse DINNER Little Neck clams on half shell Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe Demi tasse Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half
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