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Fried Eggs a la Provengale
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
120Calories
8 gProtein
5 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein7.9 g
Carbohydrates5.1 g
Fiber1.4 g
Sugars3.4 g
Total Fat7.6 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.7 g
Cholesterol201 mg
Sodium110 mg
Potassium360 mg
Calcium43 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate44 mcg
Choline167 mg
Caffeine0 mg
Water148 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 Provengale. Put each fried egg on a half tomato
Cook this with the app: pantry check, scaling, and the assistant.