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Fancy Fry for Bride and Groom
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
592Calories
59 gProtein
18 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein59 g
Carbohydrates18 g
Fiber0 g
Sugars4.5 g
Total Fat29 g
Saturated Fat9.1 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol984 mg
Sodium794 mg
Potassium1212 mg
Calcium466 mg
Iron31 mg
Magnesium132 mg
Phosphorus978 mg
Zinc238 mg
Copper17 mg
Manganese1.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E7.2 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.7 mg
Folate136 mcg
Choline978 mg
Caffeine0 mg
Water686 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 49. The excerpt below is the record exactly as published.
FANCY FRY FOR BRIDE AND GROOM Fry one dozen Eastern oysters; beat four eggs
Cook this with the app: pantry check, scaling, and the assistant.