vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs, Turbico
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
555Calories
41 gProtein
29 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein41 g
Carbohydrates29 g
Fiber3.3 g
Sugars19 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium2255 mg
Potassium919 mg
Calcium195 mg
Iron6.3 mg
Magnesium52 mg
Phosphorus665 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C22 mg
Vitamin A526 mcg
Vitamin E5.8 mg
Vitamin K8 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.4 mg
Folate153 mcg
Choline901 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 11. The excerpt below is the record exactly as published.
Scrambled eggs, Turbico Corn muffins Curried 'lamb with rice Coffee Chocolate eclairs Coffee DINNER Blue Point oysters Potage Marie Louise Salted hazelnuts Fillet of sole, Castelanne Squab en compote Spinach Endive salad, French dressing Coupe St. Jacques Assorted cakes Coffee Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Creole sauce
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