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Fried Eggs a la Portugaise
From Soyer's standard cookery, 1912
Serves 1
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
124Calories
15 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein15 g
Carbohydrates5.6 g
Fiber1.4 g
Sugars3.2 g
Total Fat4.4 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.8 g
Cholesterol240 mg
Sodium65 mg
Potassium426 mg
Calcium26 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus286 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline8 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 152. The excerpt below is the record exactly as published.
Fried Eggs a la Portugaise. Place each of the cooked eggs upon a half tomato d, la Portugaise
Cook this with the app: pantry check, scaling, and the assistant.