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Poached Eggs (CEufs Poeches)
From Cookery for every household, 1914
Serves 1
An egg poacher can help maintain shape.
Presented as published in 1914. 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
73Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein6.3 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.3 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium74 mg
Calcium28 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2 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
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 506. The excerpt below is the record exactly as published.
Poached Eggs (CEufs Poehes) Half fill a shallow saucepan with water and put it on the fire to boil. Add vinegar or lemon juice in the proportion of one tea-spoonful to one pint of water, and a good pinch of salt. When the water is gently simmering, break one egg
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