vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 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
Sodium9772 mg
Potassium71 mg
Calcium35 mg
Iron1 mg
Magnesium6.5 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 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
Water63 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 83. The excerpt below is the record exactly as published.
POACHED EGGS Have ready a shallow pan about Yz full of boiling water. Allow ^4 table- spoon salt
Cook this with the app: pantry check, scaling, and the assistant.