Poached Eggs en Aspic
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Great for summer breakfasts or as a garnish.
Presented as published in 1904. 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
286Calories
25 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium276 mg
Calcium112 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.
Poached Eggs en Aspic. — Choose dariole moulds that will just hold an egg nicely, and line them ' with aspic jelly. Now make egg balls in boiling water, poaching them for four minutes, then leave them in cold water till perfectly cold. When the jelly is set in the moulds and the eggs are thoroughly cold and firm, put an egg in each mould, and pour in enough liquid aspic to come just to the level of the egg; now lay in a round of cooked tongue, or pate de foie gras, and set this with more just liquid aspic. When perfectly set turn out the eggs and serve garnished with chopped aspic and watercress
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.