vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Cassell's dictionary of cookery, 1892
Serves 2
Much depends on the careful breaking and boiling of the eggs.
Presented as published in 1892. 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
42Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium662 mg
Potassium20 mg
Calcium40 mg
Iron0.5 mg
Magnesium6.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 498. The excerpt below is the record exactly as published.
a pint of water into a stewpan, with four tea-spoonfuls of vinegar, and haK a tea-spoonful of salt ; place it over the fire, and while boiling break the eggs into it near the surface of the water, and let it boil gently about three minutes. Lay upon a dish a thin piece of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.