FRIED EGGS (Fritada de Huevos)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
297Calories
26 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein26 g
Carbohydrates3.6 g
Fiber0.4 g
Sugars0.8 g
Total Fat19 g
Saturated Fat8.4 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.1 g
Omega-30.2 g
Cholesterol744 mg
Sodium285 mg
Potassium292 mg
Calcium118 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 58. The excerpt below is the record exactly as published.
FRIED EGGS (Fritada de Huevos) 4 eggs 1 garlic clove, minced 1 tablespoon olive oil % teaspoon black pepper Salt l/z tablespoon vinegar Y2 tablespoon hot water
Cook this with the app: pantry check, scaling, and the assistant.