Poached Eggs
From Camp cookery (Kephart), 1910
This may be varied by moistening the toast with hot milk.
Presented as published in 1910. 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
73Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1252 mg
Potassium74 mg
Calcium44 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 49. The excerpt below is the record exactly as published.
Poached Eggs. — Put a pint of water in the fry- ing pan, with one-half teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.