Poached Eggs
From Purity flour cookbook, 1917
Poached eggs may be done in milk, stock, gravy, or tomato juice.
Presented as published in 1917. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2362 mg
Potassium10 mg
Calcium30 mg
Iron0 mg
Magnesium9.6 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 67. The excerpt below is the record exactly as published.
POACHED EGGS For this the eggs should be new-laid aud cold. Pour 1 quart of water, 1 teaspoon salt and 1 teaspoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.