Poached Egg Dessert
From The Warrenton cook book, 1951
—Mrs. M. P. BURWELL, Sr.
Presented as published in 1951. 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
130Calories
2 gProtein
23 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein1.7 g
Carbohydrates23 g
Fiber0.3 g
Sugars16 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Cholesterol0.6 mg
Sodium101 mg
Potassium55 mg
Calcium43 mg
Iron0.5 mg
Magnesium5.6 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline2.1 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 12. The excerpt below is the record exactly as published.
PoAcHED Eaa DESSERT / Place a slice of white cake upon a salad plate, pour a little white wine over cake. Spread sweetened whipped cream in a rough circle upon the cake. In the center of the cream place one half of a canned apricot, pit-side down. Dust a little cocoa
Cook this with the app: pantry check, scaling, and the assistant.