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Poached Eggs on Potato Balls
From The Cook County cook book, 1912
Serves 1
Cream sauce or brown butter sauce may be poured over if desired.
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
247Calories
13 gProtein
39 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein13 g
Carbohydrates39 g
Fiber7.4 g
Sugars0.2 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium633 mg
Potassium984 mg
Calcium129 mg
Iron15 mg
Magnesium73 mg
Phosphorus220 mg
Zinc1.6 mg
Copper2 mg
Manganese3 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate46 mcg
Choline147 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 36. The excerpt below is the record exactly as published.
POACHED EGGS ON POTATO BALLS.— Make good sized balls with left-over mashed potatoes moistened with an egg stirred and seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.