vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve very hot, and can be accompanied by various toppings.
Presented as published in 1898. 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
76Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories76 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
Sodium72 mg
Potassium70 mg
Calcium30 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus100 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
Water62 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 272. The excerpt below is the record exactly as published.
a few drops of vinegar and a little salt have been put. Break the shells of the Eggs, and slip the Eggs at once into the boiling water. Draw the pan to the side of the fire, so that the water does not boil hard. In three minutes and a half the whites of the Eggs will be set and the Eggs poached. Take them out with a slice, and serve each Poached Egg on a square of buttered toast or fried bread. Poached Eggs
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