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Hygienic Poached Eggs
From The Cook County cook book, 1912
Serves 1
Do not let the water boil around the glass.
Presented as published in 1912. 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
71Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein5.9 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium8.2 mg
Potassium19 mg
Calcium22 mg
Iron0.5 mg
Magnesium0.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 35. The excerpt below is the record exactly as published.
HYGIENIC POACHED EGGS.— Add a few grains of salt to the white of an egg, beat until dry and turn into a buttered glass, or a china 'bowl; forjm a nest on the top for the yolk
Cook this with the app: pantry check, scaling, and the assistant.