Poached Eggs
From Royal baker and pastry cook, 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
Nutrition per serving
153Calories
9 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein9.1 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.8 g
Total Fat5.8 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium214 mg
Potassium104 mg
Calcium91 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 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)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 73. The excerpt below is the record exactly as published.
Poached Eggs. — Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg
Cook this with the app: pantry check, scaling, and the assistant.