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Yarali Ida (Fried Eggs)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
485Calories
1 gProtein
10 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein1.2 g
Carbohydrates10 g
Fiber2 g
Sugars4.3 g
Total Fat50 g
Saturated Fat8.8 g
Monounsaturated Fat20 g
Polyunsaturated Fat18 g
Omega-30.8 g
Cholesterol0 mg
Sodium782 mg
Potassium165 mg
Calcium27 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline6.6 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 136. The excerpt below is the record exactly as published.
Yarali Ida. (Fried Eggs.) Fry in boiling ghee two sliced onions. When light brown put them to the one side, and fry six eggs on both sides, sprinkling top and bottoms with a mixture of half a teaspoonful of turmeric, half a teaspoonful of coriander, quarter of a teaspoonful of ginger, a quarter of a teaspoonful of red large chillies, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.