Fried Eggs and Onions

Name: Fried Eggs and Onions
Ingredients: 4 eggs; 4 lb. onions; 2 oz. margarine; Pepper and salt; 4 slices bread

From The doctors' cookery book, 1938

Presented as published in 1938. 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

1091Calories

21 gProtein

144 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1091 kcal

Protein21 g

Carbohydrates144 g

Fiber18 g

Sugars45 g

Total Fat51 g

Saturated Fat9.4 g

Monounsaturated Fat22 g

Polyunsaturated Fat18 g

Omega-30.2 g

Cholesterol0 mg

Sodium625 mg

Potassium1475 mg

Calcium464 mg

Iron5.9 mg

Magnesium124 mg

Phosphorus402 mg

Zinc2.6 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A464 mcg

Vitamin E8.9 mg

Vitamin K56 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.8 mg

Folate173 mcg

Choline62 mg

Caffeine0 mg

Water861 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 10. The excerpt below is the record exactly as published.

FRIED EGGS AND ONIONS 4 eggs 4 lb. onions 2 oz. margarine Pepper and salt 4 slices bread

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