vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs a la Creme
From Original White House Cookbook, 1887
Serves 2
Serve on toast or without.
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
202Calories
1 gProtein
2 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein1.2 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol76 mg
Sodium1194 mg
Potassium63 mg
Calcium52 mg
Iron0 mg
Magnesium8.4 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 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
Water515 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 144. The excerpt below is the record exactly as published.
POACHED EGGS A LA CREME. Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg separately into a saucer; slip the egg carefully into the hot water, simmer three or four minutes until the white is set, then with a skimmer lift them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very lit- tle cornstar
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