Poached Whites of Egg
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
828Calories
35 gProtein
140 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein35 g
Carbohydrates140 g
Fiber0 g
Sugars137 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium733 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water614 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 37. The excerpt below is the record exactly as published.
Poached whites of egg. Boil a pint of milk, two tablespoonsful of orange-flower water and four ounces of sugar in a saucepan; whip up six whites of egg and drop in a dessert-spoonful at a time of the whipped egg into the milk ; when poached, place them on a dish, thicken the milk with beaten yolks of egg
Cook this with the app: pantry check, scaling, and the assistant.