vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From European and American cuisine, 1914
Serves 4
If the poached eggs are to be used for garnishing spinach, Welsh rarebit, or other dishes, the eggs may be cooked, then put into cold water, and reheated when wanted.
Presented as published in 1914. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.3 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium160 mg
Potassium4.8 mg
Calcium14 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 354. The excerpt below is the record exactly as published.
2 quarts water over the fire, add Y^ teaspoonful salt and Vt tablespoonf ul vinegar ; as soon as it boils crack an egg, hold it close over the boiling water, and let it drop ; treat the remainder the same way ; then draw the pan to side of stove, where the water will stop boiling. As soon as the white is firm remove the eggs care- fully with a skimmer, cut them into a round shape with a cake cutter, and slip the egg on to a piece of buttered toast. If the poached eggs
Cook this with the app: pantry check, scaling, and the assistant.