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Harvesters’ Fried Eggs
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
161Calories
9 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein9 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.3 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol211 mg
Sodium224 mg
Potassium108 mg
Calcium32 mg
Iron1 mg
Magnesium8.6 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A111 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline166 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 108. The excerpt below is the record exactly as published.
HARVESTERS’ FRIED EGGS Fry as many blanched rashers of breast of bacon as there are eggs
Cook this with the app: pantry check, scaling, and the assistant.