Fried Eggs
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
These are less digestible than poached eggs.
Presented as published in 1901. 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
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 31. The excerpt below is the record exactly as published.
Fried Eggs. — Break the shells and drop the eggs one by one in hot fat ; dip the fat over them until the white is set ; dust with pep- per and salt and serve hot ; cook from three to five minutes
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