Poached Eggs
From Old Cookery Books and Ancient Cuisine, 1886
Considered an agreeable and wholesome meal.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 20. The excerpt below is the record exactly as published.
a couple of poached eggs with a little salt and vinegar, and a few corns of pepper, some bread and butter, and a ■draught of pure claret
Cook this with the app: pantry check, scaling, and the assistant.