gluten-freenut-freesoy-freefish-freeshellfish-free
Steam Poached Eggs and Meat
From The Cook County cook book, 1912
Serves 1
Yolks will never break when cooked this way.
Presented as published in 1912. 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
804Calories
36 gProtein
8 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein36 g
Carbohydrates8.4 g
Fiber0 g
Sugars0.2 g
Total Fat69 g
Saturated Fat25 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol377 mg
Sodium2532 mg
Potassium1404 mg
Calcium28 mg
Iron2.4 mg
Magnesium39 mg
Phosphorus357 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C102 mg
Vitamin A118 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate33 mcg
Choline293 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 35. The excerpt below is the record exactly as published.
STEAM POACHED EGGS AND MEAT.— Grease poaching cups or ordinary teacups with butter or vegetable oil, % teaspoon to the cup. Chop or mince up ham or any left-over meat, fowl or wild game. Put a teaspoonful or more in each cup and break in egg carefully
Cook this with the app: pantry check, scaling, and the assistant.