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Fried Potatoes with Eggs
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
189Calories
11 gProtein
26 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein11 g
Carbohydrates26 g
Fiber5 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium446 mg
Potassium680 mg
Calcium96 mg
Iron10 mg
Magnesium51 mg
Phosphorus180 mg
Zinc1.3 mg
Copper1.4 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C7.8 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate39 mcg
Choline147 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.
Fried Potatoes with Eggs. — Slice cold boiled potatoes and fry in butter until brown ; beat up one egg for each person
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