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Eggs, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Allow two eggs per person.
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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 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
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 497. The excerpt below is the record exactly as published.
Eggs, Fried. — The frying-pan should be scrupulously clean, or the white part of the egg will be spoiled. Drij^ping, butter, or oil may be used. Break the eggs first into a cup, and slip each one into the pan as soon as it is hot. As the eggs fry raise their edges with a slice, give them a slight shake, and ladle a little of the butter over the yolk. In two or three minutes they will be done ; take them out -with the slice, pare off the rough edges, and draia from the greasy moisture. Serve on slices of bacon, or lay them in the middle of a dish with bacon or ham as a garnish. Probable cost. Id. to 2d. each. Allow two eggs
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