vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium3 mg
Calcium8.9 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 50. The excerpt below is the record exactly as published.
POACHED EGGS. Put a quart of boiling water into a saut^paa with a gill of vinegar and a good pinch of salt ; when the water boils, break the number of eggs required to be poached
Cook this with the app: pantry check, scaling, and the assistant.