vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Poached in Milk
From Scientific cooking with scientific methods, 1911
Serves 1
The milk keeps the egg white and adds nutritional value.
Presented as published in 1911. 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
73Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein4 g
Carbohydrates5.6 g
Fiber0 g
Sugars5.9 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium50 mg
Potassium184 mg
Calcium153 mg
Iron0 mg
Magnesium16 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 92. The excerpt below is the record exactly as published.
Eggs Poached in Milk. Use half milk and half water
Cook this with the app: pantry check, scaling, and the assistant.