To Poach Eggs

Name: To Poach Eggs
Ingredients: 1 egg.; 1 pint boiling water.; 1 teaspoonful salt.; A few drops of vinegar or lemon juice.

From Cookery book and general axioms for plain cookery, 1890

New-laid eggs are difficult to poach, they are so creamy; but they must be fresh.

Presented as published in 1890. 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

444Calories

14 gProtein

83 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories444 kcal

Protein14 g

Carbohydrates83 g

Fiber5.5 g

Sugars3.2 g

Total Fat7.3 g

Saturated Fat2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol186 mg

Sodium3479 mg

Potassium300 mg

Calcium338 mg

Iron33 mg

Magnesium40 mg

Phosphorus173 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C39 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8 mg

Folate171 mcg

Choline164 mg

Caffeine0 mg

Water515 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 20. The excerpt below is the record exactly as published.

TO POACH EGGS. Ingredients : — 1 egg. 1 pint boiling water. 1 teaspoonful salt. A few drops of vinegar or lemon juice.

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