Poached Eggs
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 14. The excerpt below is the record exactly as published.
POACHED EGGS. Break each egg into a saucer, slip the egg into boiling water to cover, remove to cooler part of range. When white is firm, and a film has formed over the yolk, the egg is cooked. Take up with a skimmer, drain, and serve on slices of toast. Season.
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