Creamy Mince with Poached Eggs
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
165Calories
10 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein10 g
Carbohydrates17 g
Fiber1.4 g
Sugars2.1 g
Total Fat6 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium251 mg
Potassium136 mg
Calcium78 mg
Iron2.1 mg
Magnesium24 mg
Phosphorus155 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate49 mcg
Choline154 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 100. The excerpt below is the record exactly as published.
as many eggs as required and trim them neatly. Put the mince into a dish and place upon it neatly the eggs. Surround the dish with small half-moon slices of bread fried in clarified butter, and serve hot. If liked, a little grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.