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Eggs en Marinade

Name: Eggs en Marinade
Yield: 1 servings
Ingredients: Mix equal quantities of water and good veal gravy, two table-spoonfuls of each; good veal gravy; a teaspoonful of vinegar; a seasoning of pepper and salt; two well-beaten yolks of eggs; half a dozen nicely poached eggs

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

438Calories

38 gProtein

3 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories438 kcal

Protein38 g

Carbohydrates2.8 g

Fiber0.1 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Cholesterol1110 mg

Sodium984 mg

Potassium426 mg

Calcium170 mg

Iron5.4 mg

Magnesium37 mg

Phosphorus596 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate105 mcg

Choline703 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 114. The excerpt below is the record exactly as published.

Eggs en Marinade. — Mix equal quantities of water and good veal gravy, two table-spoonfuls of each, with a teaspoonful of vinegar and a seasoning of pepper and salt ; put it into a stewpan, and stir in gradually two well-beaten yolks of 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.