To Poach Eggs
From Healthful cookery, 1904
This method ensures a shapely result.
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.
To Poach Eggs. — A shallow pan with water of a depth to completely cover the eggs, is the first requisite. The salt may be added to the water
Cook this with the app: pantry check, scaling, and the assistant.