Poached Eggs and Cream

Name: Poached Eggs and Cream
Ingredients: a teacupful of cream; 4 eggs; sprinkle with pepper; and salt; a little nutmeg if liked

From Wholesome cookery, 1887

Presented as published in 1887. 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

1089Calories

30 gProtein

10 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1089 kcal

Protein30 g

Carbohydrates10 g

Fiber0 g

Sugars0.7 g

Total Fat102 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol985 mg

Sodium332 mg

Potassium503 mg

Calcium255 mg

Iron3.5 mg

Magnesium38 mg

Phosphorus530 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 72. The excerpt below is the record exactly as published.

Poached Eggs and Cream. Butter a dish ; put a teacupful of cream in it ; break in 4 eggs very carefully ; sprinkle with pepper and salt, and a little nutmeg if liked

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