Poached Eggs

Name: Poached Eggs
Ingredients: Two fresh eggs; Two pieces buttered toast; Half-teaspoonful salt; Half-teaspoonful vinegar; Water

From Plain cookery recipes, 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

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

Sodium1309 mg

Potassium138 mg

Calcium57 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 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

Water79 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 46. The excerpt below is the record exactly as published.

Poached Eggs* Two fresh eggs. Two pieces buttered toast. Half-teaspoonful salt. Half-teaspoonful vinegar. Water

Cook this with the app: pantry check, scaling, and the assistant.