vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Miss Parloa's kitchen companion, 1887
Serves 1
Constant stirring is necessary for a smooth and creamy texture.
Presented as published in 1887. 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
789Calories
67 gProtein
9 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein67 g
Carbohydrates9.4 g
Fiber0.1 g
Sugars7.7 g
Total Fat73 g
Saturated Fat18 g
Monounsaturated Fat19 g
Polyunsaturated Fat9.7 g
Omega-30.2 g
Cholesterol1938 mg
Sodium5425 mg
Potassium883 mg
Calcium438 mg
Iron8.8 mg
Magnesium76 mg
Phosphorus1119 mg
Zinc7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A839 mcg
Vitamin E5.3 mg
Vitamin K2 mcg
Vitamin B60.9 mg
Vitamin B125.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.5 mg
Niacin (B3)0.5 mg
Folate235 mcg
Choline1492 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 213. The excerpt below is the record exactly as published.
Poached Eggs. For six persons use ten eggs, two table-spoonfuls of butter, two level teaspoonfuls of salt, half a cupful of milk, and one-eighth of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.