Poached Egg
From A text-book of cooking, 1915
An egg poacher may be used instead of muffin rings.
Presented as published in 1915. 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
159Calories
9 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein9 g
Carbohydrates17 g
Fiber0.9 g
Sugars2 g
Total Fat6 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium4899 mg
Potassium109 mg
Calcium67 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate55 mcg
Choline152 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 40. The excerpt below is the record exactly as published.
Poached Egg below.) POACHED EGG Fill a shallow pan about two thirds full of boiling water. Add % teaspoonful of salt and 1 teaspoon ful of vinegar to each pint of water ; place buttered muffin rings in the pan. Break separately each egg into a saucer and carefully slip it into a buttered muffin ring. Cover the pan and place it where the water will keep hot but not boil. Let stand (about 5 minutes) until the white is coagulated and a film covers the yolk. Take up with a skimmer, drain, place on slices of toast
Cook this with the app: pantry check, scaling, and the assistant.