gluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs, 2 (CEufs Frits)
From Cookery for every household, 1914
Serves 1
Add more fat as needed for additional eggs.
Presented as published in 1914. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat2.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.4 g
Omega-31 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 506. The excerpt below is the record exactly as published.
Fried Eggs, 2 (CEufs Frits) Each egg must be cooked separately. Take a small, deep frying pan and put into it a good table-spoonful of butter, lard, or salad oi
Cook this with the app: pantry check, scaling, and the assistant.