vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
524Calories
23 gProtein
77 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein23 g
Carbohydrates77 g
Fiber5.2 g
Sugars0.9 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol452 mg
Sodium1830 mg
Potassium296 mg
Calcium371 mg
Iron34 mg
Magnesium43 mg
Phosphorus307 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8 mg
Folate185 mcg
Choline370 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 31. The excerpt below is the record exactly as published.
Poached Eggs. — Break eggs, one at a time, into a cup. Put a quart of boiling water and half teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.