vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Poached in Milk
From Temperance cook book, 1887
Serves 1
Said to help with nervous headaches.
Presented as published in 1887. 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
575Calories
46 gProtein
13 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein46 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium522 mg
Potassium781 mg
Calcium471 mg
Iron5.3 mg
Magnesium66 mg
Phosphorus840 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline925 mg
Caffeine0 mg
Water561 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 144. The excerpt below is the record exactly as published.
EGGS POACHED IN MILK. Take one cupful of milk, half a cup of water; when boiling break in six eggs
Cook this with the app: pantry check, scaling, and the assistant.