Poached Eggs

Name: Poached Eggs
Ingredients: Two eggs; two tablespoonfuls of milk; half a teaspoonful of salt; half a teaspoonful of butter

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

161Calories

14 gProtein

2 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein14 g

Carbohydrates2.1 g

Fiber0 g

Sugars1.8 g

Total Fat12 g

Saturated Fat3.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol381 mg

Sodium1320 mg

Potassium184 mg

Calcium95 mg

Iron1.8 mg

Magnesium16 mg

Phosphorus229 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline299 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 45. The excerpt below is the record exactly as published.

POACHED EGGS. Two eggs, two tablespoonfula of milk, half a teaspoonfal of salt, half a teaspoonful of butter

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