Poached Eggs with Asparagus

Name: Poached Eggs with Asparagus
Ingredients: two bunches of asparagus; two quarts of boiling water; a pinch of salt; a gill of sauce Allemande; a pinch of sugar; eight eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

1973Calories

80 gProtein

306 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1973 kcal

Protein80 g

Carbohydrates306 g

Fiber21 g

Sugars3.4 g

Total Fat47 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol1488 mg

Sodium4864 mg

Potassium1063 mg

Calcium1435 mg

Iron134 mg

Magnesium162 mg

Phosphorus1057 mg

Zinc6.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.4 mg

Vitamin K1.2 mcg

Vitamin B61.2 mg

Vitamin B123.6 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)4.4 mg

Niacin (B3)32 mg

Folate699 mcg

Choline1225 mg

Caffeine0 mg

Water1842 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus ; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt ; if perfectly tender, drain them and mix them with a gill of sauce Allemande (Art. 81) and a pinch of sugar. Poach eight eggs

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