Poached Egg
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 41. The excerpt below is the record exactly as published.
Poached Egg — Wash and pick some spinach. Put a very little water with some salt and a pinch of soda into a large enamelled pan. Bring to a boil, and put in the spinach. Cook, stirring all the time. Drain, and serve with a poached egg on the top. Poached Egg — Break a perfectly fresh egg
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