Poached Eggs in Puff Paste

Name: Poached Eggs in Puff Paste
Ingredients: four to six eggs; a teaspoonful of chopped capers; gherkins; olives; parsley; a little essence of anchovy; as much cayenne as will lie on the top of a sixpence; a squeeze of lemon-juice

From À la mode cookery, 1902

Presented as published in 1902. 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

302Calories

27 gProtein

2 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein27 g

Carbohydrates2.3 g

Fiber0.3 g

Sugars0.9 g

Total Fat20 g

Saturated Fat6.4 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol748 mg

Sodium613 mg

Potassium319 mg

Calcium129 mg

Iron4.1 mg

Magnesium30 mg

Phosphorus411 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.1 mcg

Vitamin C4.2 mg

Vitamin A328 mcg

Vitamin E2.4 mg

Vitamin K29 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.2 mg

Folate99 mcg

Choline593 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.

Poached Eggs in Puff Paste Poach four to six eggs, trim and let them get cold. Make a mixture with a teaspoonful of chopped capers, gherkins, olives and parsley, a little essence of anchovy worked smoothly into some good thick cream, as much cayenne as will lie on the top of a sixpence, and a squeeze of lemon-juice

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