Poached Eggs
From Manual for army cooks, 1896
Preferably poach one egg at a time.
Presented as published in 1896. 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
74Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories74 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
Sodium4766 mg
Potassium80 mg
Calcium60 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 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
Water998 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 70. The excerpt below is the record exactly as published.
POACHED EGGS. It is advisable not to poach more than three or four eggs at a time ; preferably one. Nearly fill a drying pan with cold water, adding two teaspoonfuls of salt and one tablespoonful of vinegar to a quart of water. When the water boils, break a fresh egg
Cook this with the app: pantry check, scaling, and the assistant.