Fried Eggs
From Twenty lessons in domestic science, 1916
Use a skillet not larger than a tea saucer.
Presented as published in 1916. 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
264Calories
13 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat23 g
Saturated Fat7.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol386 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline310 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 30. The excerpt below is the record exactly as published.
Fried Eggs For two eggs select a skillet not larger than a tea saucer. Heat the skillet and place drippings or butter
Cook this with the app: pantry check, scaling, and the assistant.