Fried Eggs
From Manual for army cooks, 1896
Presented as published in 1896. 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
2821Calories
76 gProtein
4 gCarbs
275 gFat
Full nutrition (34 nutrients)
Calories2821 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat275 g
Saturated Fat104 g
Monounsaturated Fat120 g
Polyunsaturated Fat36 g
Omega-30.2 g
Cholesterol2439 mg
Sodium852 mg
Potassium828 mg
Calcium336 mg
Iron11 mg
Magnesium72 mg
Phosphorus1188 mg
Zinc8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E7.6 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1872 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 69. The excerpt below is the record exactly as published.
FRIED EGGS. Heat in a frying pan over a good fire enough beef dripping or lard so that when melted it will cover tlie bottom of the pan one-quarter of an inch deej^. Break the eggs
Cook this with the app: pantry check, scaling, and the assistant.