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Poached Eggs a la Reine
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.7 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 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
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.
Poached Eggs a la Reine. Poach as many fresh eggs as are required in water, to which is added a spoonful of lemon juice. Drain them on a cloth, and dish up on rounds of fried bread. Pour some thick brown curry sauce over the eggs, scatter a little finely-chopped parsley
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