gluten-freenut-freesoy-freefish-freeshellfish-free
Eufs frits a la Fermiere
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
572Calories
50 gProtein
3 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein50 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium568 mg
Potassium552 mg
Calcium224 mg
Iron7 mg
Magnesium48 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 507. The excerpt below is the record exactly as published.
Eufs frits a la Fermiere. — Grill or broil eight thin slices of lean bacon or ham, fry the same number of eggs in a little butter or bacon fat, trim each neatly and place on a slice of bacon or ham. Range these in the form of a border round a dish, fill the centre with a mixture of vegetables (macedoine de legumes) heated and mixed with a little white sauce. Garnish the centre with Parisian potatoes
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