Poached Eggs on Toast
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
311Calories
10 gProtein
58 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein10 g
Carbohydrates58 g
Fiber7 g
Sugars4.6 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium724 mg
Potassium199 mg
Calcium88 mg
Iron3.4 mg
Magnesium48 mg
Phosphorus150 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate132 mcg
Choline18 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.
POACHED EGGS ON TOAST. Toast slices of whole-wheat or rye bread to a golden brown in a moderate oven; while yet hot, dip them into boiling water for a few seconds ; remove quickly and lay on large platter. On each side lay one poached tgg; garnish with parsley or cress
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