To Poach Eggs
From The bachelor and the chafing dish, 1895
Serve the eggs on toasted and buttered bread.
Presented as published in 1895. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium0.6 mg
Calcium1.7 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.7 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 37. The excerpt below is the record exactly as published.
To Poach Eggs. — Have a wide stewpan half filled with perfectly clean boiling water, in which a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.