Poached Eggs with Mushrooms

Name: Poached Eggs with Mushrooms
Ingredients: one can mushrooms; one-half teaspoonful salt; a dash of cayenne pepper; a few drops lemon juice; a little flour; ten poached eggs

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

766Calories

64 gProtein

17 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein64 g

Carbohydrates17 g

Fiber0.3 g

Sugars4.4 g

Total Fat48 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.5 g

Omega-30 g

Cholesterol1850 mg

Sodium2653 mg

Potassium804 mg

Calcium288 mg

Iron9.3 mg

Magnesium68 mg

Phosphorus1001 mg

Zinc6.6 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C39 mg

Vitamin A800 mcg

Vitamin E5.4 mg

Vitamin K1.5 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2 mg

Niacin (B3)0.9 mg

Folate208 mcg

Choline1175 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 33. The excerpt below is the record exactly as published.

POACHED EGGS WITH MUSHROOMS. To one can mushrooms placed in saucepan add one-half teaspoonful salt, a dash of cayenne pepper and a few drops lemon juice. Boil ten minutes, take out mushrooms and thicken sauce with a little flour. Pour sauce on platter, lay ten poached eggs

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