Poached Eggs with Cheese

Name: Poached Eggs with Cheese
Ingredients: six eggs; one tablespoon of butter; one tablespoon of flour; one cup of milk; one-half teaspoon of salt

From Trinity cook book, 1925

Presented as published in 1925. 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

604Calories

47 gProtein

20 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories604 kcal

Protein47 g

Carbohydrates20 g

Fiber0 g

Sugars13 g

Total Fat47 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1177 mg

Sodium1687 mg

Potassium793 mg

Calcium472 mg

Iron5.7 mg

Magnesium67 mg

Phosphorus851 mg

Zinc5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1 mg

Folate154 mcg

Choline925 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 6. The excerpt below is the record exactly as published.

POACHED EGGS WITH CHEESE Poach six eggs, place on buttered toast, over each one put one spoonful of sauce made as follows: One tablespoon of butter, one tablespoon of flour, one cup of milk, one-half teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.