Eggs Poached in Milk
From Delicate dishes, 1896
Good for people of bilious temperament.
Presented as published in 1896. 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
877Calories
48 gProtein
68 gCarbs
47 gFat
Full nutrition (30 nutrients)
Calories877 kcal
Protein48 g
Carbohydrates68 g
Sugars70 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol175 mg
Sodium556 mg
Potassium2193 mg
Calcium1798 mg
Iron0 mg
Magnesium174 mg
Phosphorus1477 mg
Zinc6.1 mg
Copper0 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline260 mg
Water1288 g
As published
This recipe was extracted from Delicate dishes (1896), page 26. The excerpt below is the record exactly as published.
EGGS POACHED IN MILK. Three pints of milk
Cook this with the app: pantry check, scaling, and the assistant.