Poached Eggs
From The Mary Frances cook book, 1912
It is best to cook only one egg at a time.
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
422Calories
14 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.7 g
Total Fat7.1 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium3478 mg
Potassium197 mg
Calcium332 mg
Iron33 mg
Magnesium34 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate151 mcg
Choline159 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 28. The excerpt below is the record exactly as published.
Poached Eggs. 1. Put a pint (2 cups) boiling water into a shallow pan. Add | teaspoon salt. 2. Break egg in a saucer.
Cook this with the app: pantry check, scaling, and the assistant.