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Poached Eggs
From The new practical housekeeping, 1890
Serves 2
This is a delicate and appetizing dish.
Presented as published in 1890. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium162 mg
Potassium45 mg
Calcium37 mg
Iron1.1 mg
Magnesium8.3 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K17 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate33 mcg
Choline4.9 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 593. The excerpt below is the record exactly as published.
Poached Eggi.—Tbia is a very delicate way of prepar- ing e^8, and when served on slices of . toast, gar- nished with sprigs of crisp parsl
Cook this with the app: pantry check, scaling, and the assistant.