Poached Eggs
From The handy dictionary of cookery, 1890
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
147Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium157 mg
Potassium143 mg
Calcium71 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water568 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.
a pint of water into a stew-pan with Jour teaspoonfuls of vinegar and ar saltspoonful of salt. When the water is quite boiling, break the eggs carefully into it. Let it boil three minutes ; lift them out carefully so as not to break the yolk. Serve upon hot buttered toast. 71 DOMESTIC COOKERY. Egg* Sauce. Melt in a saucepan one ounce of butter ; stir into it half an ounce of flour, then add half a pint of milk ; stir care- fully to boiling. Season with half a saltspoonful of salt
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