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Scrambled Eggs with Truffles
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
911Calories
29 gProtein
144 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories911 kcal
Protein29 g
Carbohydrates144 g
Fiber6.9 g
Sugars5.3 g
Total Fat46 g
Saturated Fat7.8 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Cholesterol234 mg
Sodium1146 mg
Potassium365 mg
Calcium292 mg
Iron9.1 mg
Magnesium58 mg
Phosphorus332 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate315 mcg
Choline253 mg
Caffeine0 mg
Water118 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.
Scrambled eggs with truffles 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
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