Poached Eggs
From Simple cooking of wholesome food for the farm home, 1913
Only fresh eggs can be poached successfully.
Presented as published in 1913. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium1337 mg
Potassium148 mg
Calcium85 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 2. The excerpt below is the record exactly as published.
Poached Eggs. — It is easiest to poach only two or three eggs at a time. Have ready a shallow pan two-thirds full of boiling salted water, allowing one-half teaspoon of salt to one quart of water
Cook this with the app: pantry check, scaling, and the assistant.