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Stuffed Eggs, Epicure
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
631Calories
36 gProtein
1 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein36 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.6 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol692 mg
Sodium321 mg
Potassium383 mg
Calcium105 mg
Iron3.8 mg
Magnesium36 mg
Phosphorus442 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C1.5 mg
Vitamin A534 mcg
Vitamin E2.5 mg
Vitamin K3.7 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate80 mcg
Choline497 mg
Caffeine0 mg
Water177 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 202. The excerpt below is the record exactly as published.
Stuffed eggs, Epicure Boiled salt mackerel, with Salisbury steak, Stanley melted butter Spanish beans Boiled potatoes Watercress salad Rolls Wine jelly with peaches Coffee Lady fingers Demi tasse DINNER Toke Point oysters, mignonette Cream of tomatoes Ripe California olives Sand dabs, meuniere Roast duckling, apple sauce Corn oysters Green peas Baked sweet potatoes Lettuce salad French pastry Demi tasse Stuffed eggs, Epicure. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pass through a fine sieve, put in bowl, add two ounces of sweet butter
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