vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
French Poached Eggs
From Boston Cooking-School cook book, 1896
Serves 2
Repeat until the desired number of eggs is prepared.
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
527Calories
11 gProtein
114 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein11 g
Carbohydrates114 g
Fiber7.8 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium15610 mg
Potassium195 mg
Calcium463 mg
Iron48 mg
Magnesium43 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate192 mcg
Choline18 mg
Caffeine0 mg
Water583 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 152. The excerpt below is the record exactly as published.
FRENCH POACHED EGGS Put 3 pints boiling water in deep saucepan and add 1 tablespoon vinegar and 4 tablespoon salt.
Cook this with the app: pantry check, scaling, and the assistant.