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Poached Eggs
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
87Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein7.7 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat5.8 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol226 mg
Sodium1256 mg
Potassium85 mg
Calcium38 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate29 mcg
Choline179 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 44. The excerpt below is the record exactly as published.
Poached Eggs Break eggs in cup ; butter muffin rings. Place in shal- low pan and cover with boiling water. Allow two tea- spoons of salt to each pint of water
Cook this with the app: pantry check, scaling, and the assistant.