vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs with Bananas
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
406Calories
18 gProtein
33 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein18 g
Carbohydrates33 g
Fiber3.1 g
Sugars20 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol414 mg
Sodium216 mg
Potassium725 mg
Calcium190 mg
Iron2.1 mg
Magnesium56 mg
Phosphorus338 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A279 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate75 mcg
Choline328 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.
Shirred eggs with bananas ?rogs' legs, Greenway Dry toast Broiled squab chicken on toast Coffee Souffle potatoes Hearts of romaine, Roquefort dress- ing Strawberries a la mode Lady fingers Coffee DINNER Creme cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse Assorted cakes Coffee Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper
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