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Eggs Pocahontas

A historical recipe from The Hotel St. Francis Cook Book, by Victor Hirtzler (1919).

A historical recipe

The Hotel St. Francis Cook Book, by Victor Hirtzler (1919). Project Gutenberg eBook #39550.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Hotel St. Francis Cook Book, by Victor Hirtzler (1919). Digitised by Project Gutenberg, eBook #39550 (https://www.gutenberg.org/ebooks/39550). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Eggs Pocahontas.
  2. Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters.
  3. Scramble ten eggs and mix with the above.
  4. Season well.
  5. Potage Coquelin.
  6. Garnish puree of pea soup with chicken and leeks cut Julienne style, and boiled in broth.
  7. Broiled pompano, Havanaise.
  8. Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style.
  9. Pour the sauce over the fish, or serve separate, as desired.
  10. Leg of mutton, Clamart.
  11. Roast leg of mutton garnished with puree of peas.
  12. Serve brown gravy.
  13. Lettuce and tomato salad.
  14. Put the leaves of a head of lettuce in a salad bowl.
  15. In the center place four peeled and sliced, or quartered, tomatoes.
  16. Pour one-half cup of French dressing or mayonnaise over the tomatoes.
  17. Crab meat, Belle Helene.
  18. Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins.
  19. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes.
  20. Serve on platters, garnished with parsley and quartered lemons.
  21. Prune souffle.
  22. Wash a cupful of prunes thoroughly, and soak them over night.
  23. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar.
  24. When done pour off and save the juice.
  25. Strain the pulp through a colander or wire sieve, making a good firm puree, and about a cupful in quantity.
  26. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette souffle.
  27. Bake on a platter, formed into a symmetrical mound;
  28. or in a buttered pudding mould.
  29. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream.
  30. Other fruit may be prepared in the same manner, if desired.
  31. Salt codfish, Nova Scotia.
  32. Soak two pounds of salt codfish in cold water for six hours.
  33. Then put in casserole in one pint of water, boil for ten minutes, drain, add one pint of Creole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice.