vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eufs poches au Vin blanc (Poached Eggs with White Wine)
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
669Calories
38 gProtein
40 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein38 g
Carbohydrates40 g
Fiber0 g
Sugars35 g
Total Fat52 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1183 mg
Sodium431 mg
Potassium432 mg
Calcium179 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus605 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A482 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 507. The excerpt below is the record exactly as published.
ufs poches au Vin blane (Poached' Eggs with tvliite Wine). — Poach carefully six to eight eggs in slightly salted water, flavoured with white wine and a few drops of lemon-juice. Have ready as many fried bread croutons as there are poached eggs. Take up the eggs, trim them neatly, and place them on the croutons, then dish up. Have ready a sauce prepared with one gill of reduced white wine, an ounce and a half of meat glaze, and one ounce of butter ; the latter must be whisked in in very small quantities, and must not boil. Season with a good pinch of cayenne or krona pepper
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