vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Magnet users cook book, 1920
Serves 1
Can be used with fried ham as a change from fried eggs. Recipe by Mrs. Robt. P. Stewart, Orillia, Ontario.
Presented as published in 1920. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 34. The excerpt below is the record exactly as published.
poached eggs, formate sauce. Cook — macaroni in salted: water until tender. Keeping it in as long pieces as _ ~ possible. When ready to serve, coil macaroni on a platter to form rings or nests, drop a poached egg in ‘center of each, and if desired pour over all some tomato sauce, Serve hot.—Mrs. Wm. McArthur, Welland, Ontario. MRS. GRANT’S OMELET. One cup of sweet milk, 2 tablespoons flour, 1 dash of pepper, 2 tablespoons of butter, 144 teaspoon of salt, 5 eggs. With the first five ingredients make a white sauce; stir this gradually into the beaten yolks of the eggs, then fold in the whites of the eggs, beaten dry, melt two more tablespoons of butter in the omelet. Fine chopped ham, chicken, etc., may be added to the sauce with the yolk—Mrs. John Maier, — Hilda, Alta. “ POACHED EGGS. Salt, eggs, toast
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