vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs a la Romaine
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
98Calories
7 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein6.8 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat7.4 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Cholesterol201 mg
Sodium104 mg
Potassium76 mg
Calcium31 mg
Iron0.9 mg
Magnesium6.5 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate26 mcg
Choline159 mg
Caffeine0 mg
Water35 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.
each fried egg on a half tomato and seasoned, rolled in flour, and fried in oil. Set in a circle on a dish, with fried parsley in the center. Place the eggs, fried in oil, on little dish of spinach. The preparation of spinach should have anchovy fillets cut into dice, added to it, and a few chopped olives. Fried Eggs a la Romaine. Place the eggs, fried in oil, on a little dish of spinach
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