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Fried Eggs (with Bacon)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
98Calories
7 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein6.8 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat7.4 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Cholesterol201 mg
Sodium104 mg
Potassium76 mg
Calcium31 mg
Iron0.9 mg
Magnesium6.5 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate26 mcg
Choline159 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 70. The excerpt below is the record exactly as published.
Fried Eggs (with Bacon)—Ingredients—Thin slices of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.