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Poached Eggs (Roumania and Turkey)
From With a saucepan over the sea, 1902
Serves 2
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
521Calories
66 gProtein
10 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein66 g
Carbohydrates10 g
Fiber0.4 g
Sugars0.7 g
Total Fat23 g
Saturated Fat7.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol1131 mg
Sodium573 mg
Potassium1018 mg
Calcium110 mg
Iron23 mg
Magnesium67 mg
Phosphorus1124 mg
Zinc8.9 mg
Copper12 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C17 mg
Vitamin A64476 mcg
Vitamin E5.8 mg
Vitamin K205 mcg
Vitamin B61.2 mg
Vitamin B12193 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.9 mg
Niacin (B3)35 mg
Folate72 mcg
Choline353 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.
POACHED EGGS. (Roumania and Turkey.) Make a puree of i pound of cooked and chopped calves' liver, i cup or less of stock, parsley, pepper, 63 With a Saucepan over the Sea and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs
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