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Fried Eggs
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
69Calories
8 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein8.1 g
Carbohydrates9.3 g
Fiber2.2 g
Sugars5.3 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol1.8 mg
Sodium95 mg
Potassium743 mg
Calcium8.7 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C14 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate40 mcg
Choline42 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 144. The excerpt below is the record exactly as published.
fried eggs on a dish. Fried Eggs. Fry four new-laid eggs in olive oil, and after removing them to a hot dish, mix with the oil in the cooking-pan six mushrooms, half a green chili finely minced, and half a cup- ful of clear stock
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