vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Fried
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
347Calories
31 gProtein
2 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein31 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.9 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol904 mg
Sodium345 mg
Potassium335 mg
Calcium136 mg
Iron4.3 mg
Magnesium29 mg
Phosphorus481 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate114 mcg
Choline714 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 113. The excerpt below is the record exactly as published.
Eggs, Fried. — The frying - pan should be scrupulously clean, or the white part of the eggs will be spoiled. Dripping, butter, or oil majT be used. Break the eggs first into a cup
Cook this with the app: pantry check, scaling, and the assistant.