gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs on Toast with Bacon
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with parsley and serve for breakfast.
Presented as published in 1918. 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
31Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.3 mg
Sodium60 mg
Potassium16 mg
Calcium0.9 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 371. The excerpt below is the record exactly as published.
Poached Eggs on Toast with Bacon ( Eu/s poches sur Rdties, au Lard Fry the bacon [see recipe: Fried Bacon]; when it is ready, have a frying pan, size according to the number of eggs to be poached. Have the water boiling
Cook this with the app: pantry check, scaling, and the assistant.