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Fried Eggs (Alsace-Lorraine)
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
596Calories
17 gProtein
83 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein17 g
Carbohydrates83 g
Fiber8.5 g
Sugars18 g
Total Fat27 g
Saturated Fat6.3 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol68 mg
Sodium579 mg
Potassium1216 mg
Calcium60 mg
Iron2.2 mg
Magnesium64 mg
Phosphorus272 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D1.1 mcg
Vitamin C41 mg
Vitamin A272 mcg
Vitamin E1.7 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate112 mcg
Choline44 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.
FRIED EGGS. (Alsace-Lorraine.) Wash and slice neatly i large cooked carrot; add I gill of white stock, a spoonful of butter, 64 With a Saucepan over the Sea 12 roasted and shelled chestnuts, and 2 sausages
Cook this with the app: pantry check, scaling, and the assistant.