Eggs Poached in Balls
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
These will remain soft for a long time.
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
1122Calories
29 gProtein
227 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1122 kcal
Protein29 g
Carbohydrates227 g
Fiber16 g
Sugars1.6 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol186 mg
Sodium3293 mg
Potassium452 mg
Calcium936 mg
Iron96 mg
Magnesium91 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)24 mg
Folate407 mcg
Choline184 mg
Caffeine0 mg
Water1191 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 46. The excerpt below is the record exactly as published.
EGGS POACHED IN BALLS. Pnt three pints of boiling water into a stewpan; set it on a hot stove or coals; stir the water with a stick until it runs rapidly around, then having broken an egg
Cook this with the app: pantry check, scaling, and the assistant.