Poached Eggs with Wine Sauce

Name: Poached Eggs with Wine Sauce
Ingredients: ten eggs; a wineglass of sherry

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

1074Calories

63 gProtein

31 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1074 kcal

Protein63 g

Carbohydrates31 g

Fiber0 g

Sugars4.4 g

Total Fat48 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium731 mg

Potassium907 mg

Calcium299 mg

Iron9.3 mg

Magnesium81 mg

Phosphorus1011 mg

Zinc6.6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B60.9 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.9 mg

Folate235 mcg

Choline1470 mg

Caffeine0 mg

Water552 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 Wine Sauce. Poach ten eggs, which place on toast and cover with a sauce Allemande (Art. 81) to which you have add- ed a wineglass of sherry

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