Consomme with Poached Eggs

Name: Consomme with Poached Eggs
Ingredients: eight eggs; a tablespoonful of vinegar; a pinch of salt; three pints consomme

From French dishes for American tables, 1886

Presented as published in 1886. 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

719Calories

77 gProtein

12 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein77 g

Carbohydrates12 g

Fiber0 g

Sugars1.5 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium3754 mg

Potassium1325 mg

Calcium273 mg

Iron9.7 mg

Magnesium48 mg

Phosphorus949 mg

Zinc7 mg

Copper1.5 mg

Manganese2 mg

Vitamin D8 mcg

Vitamin C4.8 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2 mg

Niacin (B3)3.9 mg

Folate200 mcg

Choline1176 mg

Caffeine0 mg

Water1480 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 4. The excerpt below is the record exactly as published.

Consomme with Poached Eggs. Put in a saucepan with some boiling water a tablespoon- ful of vinegar and a pinch of salt, in which poach eight eggs. Then take them out and put them in cold water, so as to pare the whites perfectly round, lay them again in hot water for a moment, and serve in three pints consomme

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