Poached Eggs
From Canadian cook book, 1924
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 35. The excerpt below is the record exactly as published.
POACHED EGGS. 1. Have water, at least 13^2 inches deep, boiling in shallow pan. 2. Break egg into saucer; carefully slip the egg into the water.
Cook this with the app: pantry check, scaling, and the assistant.