vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
153Calories
13 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein13 g
Carbohydrates3.4 g
Fiber1.1 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol377 mg
Sodium1760 mg
Potassium194 mg
Calcium76 mg
Iron2.2 mg
Magnesium19 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 104. The excerpt below is the record exactly as published.
FRIED EGGS. Quantity for 6 Persons. 12 eggs Salt and pepper 1 tbsp. of butter
Cook this with the app: pantry check, scaling, and the assistant.