vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs in Potato Shells
From Scientific cooking with scientific methods, 1911
Serves 2
This dish combines protein and carbohydrates.
Presented as published in 1911. 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
418Calories
16 gProtein
79 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein16 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.9 g
Total Fat5.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium98 mg
Potassium1982 mg
Calcium82 mg
Iron4.5 mg
Magnesium110 mg
Phosphorus356 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate91 mcg
Choline201 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 92. The excerpt below is the record exactly as published.
Poached Eggs in Potato Shells. Scrub and rinse six large potatoes of uniform size, and place in the oven to bake. As soon as they are soft cut slice from top, and with a spoon scoop out the inside and mash, and season as for mashed potato, adding the whites of two eggs
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