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Fried Eggs with Veal
From The Cook County cook book, 1912
Serves 2
This dish will be much improved by the addition of mushrooms.
Presented as published in 1912. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.4 kcal
Protein0.2 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium20 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline1.1 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 17. The excerpt below is the record exactly as published.
FRIED EGGS WITH VEAL.— Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.