Poached Eggs with Puree of Sorrel
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
2222Calories
100 gProtein
151 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories2222 kcal
Protein100 g
Carbohydrates151 g
Fiber6.3 g
Sugars1.6 g
Total Fat181 g
Saturated Fat61 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.9 g
Omega-30.2 g
Cholesterol1862 mg
Sodium641 mg
Potassium1138 mg
Calcium538 mg
Iron24 mg
Magnesium112 mg
Phosphorus1973 mg
Zinc6.1 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D8 mcg
Vitamin C1223 mg
Vitamin A647 mcg
Vitamin E4.5 mg
Vitamin K48 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)2 mg
Riboflavin (B2)12 mg
Niacin (B3)21 mg
Folate205 mcg
Choline1179 mg
Caffeine0 mg
Water2540 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.
Poached Eggs with Puree of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt ; after boiling a few moments, drain it and press through a sieve ; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; when beginning to color slightly, mix well with your sorrel two sherry- glasses of consomme (stock, Art. 1) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of wa- ter or milk ; poach eight eggs
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