Poached Eggs
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 92. The excerpt below is the record exactly as published.
POACHED EGGS. . Salt the water well ; when it is simmering, break each egg separately into a saucer, and drop lightly into the water; when cooked enough, remove the eggs with a perforated ladle, place on separate pieces of buttered toast, sprinkle salt and pepper over each one ; pour over each also a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.