Poached Eggs au Jus

Name: Poached Eggs au Jus
Ingredients: a pint of consomme; eight eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

620Calories

59 gProtein

6 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein59 g

Carbohydrates5.8 g

Fiber0 g

Sugars1.5 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1630 mg

Potassium809 mg

Calcium240 mg

Iron7.9 mg

Magnesium48 mg

Phosphorus844 mg

Zinc5.8 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D8 mcg

Vitamin C1.6 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.5 mg

Folate192 mcg

Choline1176 mg

Caffeine0 mg

Water692 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Poached Eggs au Jus. Put a pint of consomme" (stock, Art. 1) in a saucepan and reduce it one half ; poach eight eggs

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