Poached Eggs a la Larkspur

Name: Poached Eggs a la Larkspur
Ingredients: two large tomatoes; slices of bread; two tablespoons of cream; one teaspoon Worcestershire sauce; one teaspoon mushroom catsup; juice of half a lemon; one teaspoon of flour

From Council cook book, 1908

Presented as published in 1908. 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

244Calories

6 gProtein

30 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein5.9 g

Carbohydrates30 g

Fiber3.6 g

Sugars9.6 g

Total Fat12 g

Saturated Fat6.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol30 mg

Sodium281 mg

Potassium694 mg

Calcium112 mg

Iron2.1 mg

Magnesium38 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A103 mcg

Vitamin E1.4 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate41 mcg

Choline17 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Council cook book (1908), page 16. The excerpt below is the record exactly as published.

Poached Eggs a la Larkspur. Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very care- fully, placing one egg on each tomato. Add to the gravy, in which tomatoes were fried, two tablespoons of cream, one teaspoon Worcestershire sauce, one teaspoon mushroom catsup, juice of half a lemon, and a teaspoon of flour

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