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Eggs en Marinade
From The national course in home economics, 1917
Serves 6
Takes ten minutes.
Presented as published in 1917. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.1 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium1 mg
Potassium3.5 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 130. The excerpt below is the record exactly as published.
EGGS EN MARINADE. Mix equal quantities of water and good meat gravy, two tablespoon- fuls of each with a teaspoonful of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually two well-beaten yolks of 178 BGGS. eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs
Cook this with the app: pantry check, scaling, and the assistant.