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Fried Eggs A La Romaine

Name: Fried Eggs A La Romaine
Yield: 1 servings
Ingredients: eggs, fried in oil; little, oval subrics of spinach; anchovy fillets, cut into dice

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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

109Calories

8 gProtein

1 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories109 kcal

Protein8.3 g

Carbohydrates1.3 g

Fiber0.6 g

Sugars0.3 g

Total Fat7.7 g

Saturated Fat2.2 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.7 g

Cholesterol203 mg

Sodium126 mg

Potassium230 mg

Calcium56 mg

Iron1.6 mg

Magnesium28 mg

Phosphorus129 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C7 mg

Vitamin A232 mcg

Vitamin E1.2 mg

Vitamin K124 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate74 mcg

Choline163 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 109. The excerpt below is the record exactly as published.

FRIED EGGS A LA ROMAINE Place the eggs, fried in oil, on little, oval subrics of spinach. The preparation of spinach should have anchovy fillets, cut into dice

Cook this with the app: pantry check, scaling, and the assistant.