Poached Eggs
From The fun of cooking, 1915
Keep the plate covered until serving.
Presented as published in 1915. 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
159Calories
9 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein9 g
Carbohydrates17 g
Fiber0.9 g
Sugars2 g
Total Fat6 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium1399 mg
Potassium109 mg
Calcium64 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate55 mcg
Choline152 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 44. The excerpt below is the record exactly as published.
POACHED EGGS Put the frying pan on the fire half full of hot water; add half a teaspoonf ul of salt. Batter the inside of a tin mufOn ring and put this in the pan. Break a fresh egg carefully into a saucer and slip it into the ring; the water should cover the egg. Put a cover on the pan and set it on the back of the stove and let it stand till the white of the egg is like firm jelly. While it is cooking make a slice of nice toast
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