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Poached Eggs in Cream

Name: Poached Eggs in Cream
Yield: 2 servings
Ingredients: 6 absolutely fresh eggs; ^ pt. rich new cream; 1 teaspoon of butter; I small teaspoon of flour; ^s much pepper as can be held on the point of a knife; a saltspoon of salt

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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

621Calories

21 gProtein

7 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein21 g

Carbohydrates6.5 g

Fiber0 g

Sugars0.6 g

Total Fat58 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol684 mg

Sodium5087 mg

Potassium324 mg

Calcium159 mg

Iron2.7 mg

Magnesium26 mg

Phosphorus366 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate73 mcg

Choline441 mg

Caffeine0 mg

Water183 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 34. The excerpt below is the record exactly as published.

POACHED EGGS IN CREAM.-^For 3 or 4 persons take 6 absolutely fresh eggs, ^ pt. rich new cream, 1 teaspoon of butter, I small teaspoon of flour, ^s much pepper ^s can be held on th^ COOK COUNTY COOK BOOK 55 point of a knife and a saltspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.