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Fried Eggs (Marseilles)
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
197Calories
20 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein20 g
Carbohydrates8.3 g
Fiber2.2 g
Sugars4.5 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium285 mg
Potassium850 mg
Calcium65 mg
Iron2.9 mg
Magnesium32 mg
Phosphorus386 mg
Zinc2.5 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.9 mg
Folate85 mcg
Choline330 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
FRIED EGGa (Marseilles.) Fry four very fresh eggs in olive oil, drain them, add to the oil in the pan ^ cup of con- somme, ^ a green pepper, chopped and free from seeds, and 6 mushrooms
Cook this with the app: pantry check, scaling, and the assistant.