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Eggs and Onions
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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
150Calories
13 gProtein
3 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein13 g
Carbohydrates3 g
Fiber0.1 g
Sugars1.2 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium172 mg
Calcium58 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C13 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate54 mcg
Choline296 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 491. The excerpt below is the record exactly as published.
Eggs and Onions. — Fry some onions, nicelj" sliced, in butter; put a rather large sprinkling of cayenne pepper over them. Drain them from the butter, and put them on a dish before the fire to dry a little. Press out the juice of a lemon over them, and then lay nicely- poached eggs on the top. Serve very hot. Time to fry onions, five minutes ; to poach eggs, three to four minutes. Six eggs
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