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Fried Eggs with Salt Pork
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
1452Calories
11 gProtein
0 gCarbs
156 gFat
Full nutrition (34 nutrients)
Calories1452 kcal
Protein11 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat156 g
Saturated Fat56 g
Monounsaturated Fat73 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol283 mg
Sodium90 mg
Potassium180 mg
Calcium31 mg
Iron1.2 mg
Magnesium9.4 mg
Phosphorus164 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.3 mcg
Vitamin C0.2 mg
Vitamin A89 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate25 mcg
Choline173 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 192. The excerpt below is the record exactly as published.
Fried eggs with salt pork Eggs a la tripe Rolls Cold roast beef Coffee String bean salad Duchess darioles Demi tasse DINNER Potage Maintenon California ripe olives Pompano saute, meuniere Roast duckling, apple sauce Baked creamed squash Sweet potatoes saute Green peas Waldorf salad Fancy ice cream Assorted cakes Coffee Fried eggs with salt pork. Put four slices of salt pork in a frying pan and fry until done. Then break four eggs
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