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Poached Eggs

Name: Poached Eggs
Yield: 6 servings
Ingredients: 12 eggs; 1 tsp. of vinegar; 1 % qts. of water; 6 slices of toast; Salt to taste

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

230Calories

15 gProtein

17 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein15 g

Carbohydrates17 g

Fiber0.9 g

Sugars2.2 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol372 mg

Sodium1927 mg

Potassium180 mg

Calcium100 mg

Iron2.8 mg

Magnesium22 mg

Phosphorus229 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate78 mcg

Choline299 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 104. The excerpt below is the record exactly as published.

POACHED EGGS. Quantity for 6 Persons. 12 eggs 1 tsp. of vinegar 1 % qts. of water 6 slices of toast Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.