vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs with Swiss Cheese
From The Hotel St. Francis cook book, 1919
Serves 2
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
781Calories
48 gProtein
5 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein48 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.9 g
Total Fat74 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol1076 mg
Sodium473 mg
Potassium445 mg
Calcium682 mg
Iron4.5 mg
Magnesium53 mg
Phosphorus857 mg
Zinc5.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A566 mcg
Vitamin E3 mg
Vitamin K2.9 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.3 mg
Folate123 mcg
Choline743 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 149. The excerpt below is the record exactly as published.
Scrambled eggs with Swiss cheese Terrine de foie gras Rolls Hearts of lettuce Coffee Assorted French pastry Demi tasse DINNER Chicken soup, Portugaise Salted almonds Fillet of bass, Brighton Paprika schnitzel Gnocchis au gratin Chiffonnade salad Artichokes, Hollandaise Strawberry water ice Assorted cakes Coffee Scrambled eggs with Swiss cheese. Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper
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