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Poached Eggs and Calves' Liver
From Soyer's standard cookery, 1912
Serves 1
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
603Calories
93 gProtein
16 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories603 kcal
Protein93 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol1152 mg
Sodium240 mg
Potassium1483 mg
Calcium18 mg
Iron38 mg
Magnesium86 mg
Phosphorus1642 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A128367 mcg
Vitamin E8.3 mg
Vitamin B61.9 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Caffeine0 mg
Water319 g
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 and Calves' Liver. Take one pound of cooked calves' liver, mince thoroughly with sufficient parsley, pepper and salt, mix with just enough strong stock to well moisten the whole and pass it through a sieve. Now arrange the puree on a very hot dish, place six poached eggs upon it, and pour around a little thick stock flavored with tarragon vinegar and capers
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