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Eggs au Soleil
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
583Calories
39 gProtein
2 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein39 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat45 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol1134 mg
Sodium486 mg
Potassium430 mg
Calcium168 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus607 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline893 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 87. The excerpt below is the record exactly as published.
EGGS AU SOLEIL. Put two tablespoonf uls of lard in a frying pan on the hot stove, break in twelve fresh eggs, dropping them in carefully, one by one; let them cook for two minutes, then with a skimmer take each one up separately and lay it carefully on a dry cloth. Have some fritter bat- ter ready, cut a piece of half -cooked bacon into small, square pieces of about an inch, and add them to the bat- ter, then dip in the eggs, one after the other, taking up with each one a piece of the bacon, and with the fingers drop them into very hot grease, and cook to a good golden color for two minutes. Lift them up with the skimmer, lay them on a dry cloth to drain ; sprinkle over half a pinch of salt
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