vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs with Mushrooms
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
If using button mushrooms, place one in the center of each egg.
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
465Calories
36 gProtein
9 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein36 g
Carbohydrates9.5 g
Fiber0.7 g
Sugars4.8 g
Total Fat36 g
Saturated Fat9.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol950 mg
Sodium580 mg
Potassium628 mg
Calcium217 mg
Iron4.9 mg
Magnesium44 mg
Phosphorus607 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D5.9 mcg
Vitamin C1.7 mg
Vitamin A465 mcg
Vitamin E2.8 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.5 mg
Folate132 mcg
Choline754 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 150. The excerpt below is the record exactly as published.
a quarter of a pound of mushrooms in a sauoepan. Add salt, pepper, a little lemon juice, and a tablespoon of butter. After the mixture has cooked slowly for fifteen minutes, add a third of a wine-glass of wine and a gill of Béchamel sauce, and boil for a moment longer. Pour the sauce in the midst of ten or twelve f reshly poached egg
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