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Fried Eggs with Salt Pork
From The Hotel St. Francis cook book, 1919
Serves 2
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
2904Calories
23 gProtein
1 gCarbs
311 gFat
Full nutrition (34 nutrients)
Calories2904 kcal
Protein23 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat311 g
Saturated Fat113 g
Monounsaturated Fat146 g
Polyunsaturated Fat37 g
Omega-30 g
Cholesterol566 mg
Sodium179 mg
Potassium359 mg
Calcium63 mg
Iron2.4 mg
Magnesium19 mg
Phosphorus327 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D13 mcg
Vitamin C0.3 mg
Vitamin A177 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate50 mcg
Choline346 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 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. Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper
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