Poached Eggs
From Temperance cook book, 1887
Serves 2
Eggs will be nicely molded and evenly cooked.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 144. The excerpt below is the record exactly as published.
POACHED EGGS. In a skillet of salted boiling water, place muffin-rings
Cook this with the app: pantry check, scaling, and the assistant.