Poached Eggs and Cream
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
349Calories
28 gProtein
17 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein28 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.9 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium609 mg
Calcium223 mg
Iron5.9 mg
Magnesium67 mg
Phosphorus436 mg
Zinc2.9 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A327 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate98 mcg
Choline591 mg
Caffeine0 mg
Water156 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
Cook this with the app: pantry check, scaling, and the assistant.