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Poached Eggs (on Toast)

Name: Poached Eggs (on Toast)
Yield: 1 servings
Ingredients: Fill a shallow saucepan with water; salt; a little vinegar; a few peppercorns; some leaves of parsley; break 2 or more eggs

From The white ribbon cook book, 1894

Serves 1

Presented as published in 1894. 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

149Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories149 kcal

Protein13 g

Carbohydrates1 g

Fiber0.1 g

Sugars0.4 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium9843 mg

Potassium146 mg

Calcium66 mg

Iron1.9 mg

Magnesium13 mg

Phosphorus200 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water125 g

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 62. The excerpt below is the record exactly as published.

Poached E^gs (on Toast)— If the eggs are not new-laid they will not poach well. Fill a shallow saucepan with water and salt, add a little vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break 2 or more eggs

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