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Poached Eggs a l’Americaine
From Cookery for every household, 1914
Serves 2
Probable cost: 10d. to Is.
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
609Calories
29 gProtein
5 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein29 g
Carbohydrates4.6 g
Fiber1 g
Sugars2.9 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.4 g
Omega-30.3 g
Cholesterol447 mg
Sodium1248 mg
Potassium583 mg
Calcium73 mg
Iron2.9 mg
Magnesium38 mg
Phosphorus404 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C5.6 mg
Vitamin A172 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate47 mcg
Choline348 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 517. The excerpt below is the record exactly as published.
Poached Eggs a l’Americaine ((Eufs Poches A l’Americaine) 4 or 5 eggs. | lb. bacon. 1 gill tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.