To Poach Eggs

Name: To Poach Eggs
Ingredients: 3 eggs; 1 tablespoonful vinegar; 1 pint water; 1 teaspoonful salt; 3 pieces buttered toast

From Chambers's cookery for young housewives, 1894

Eggs may also be served on slices of fried bacon or spinach.

Presented as published in 1894. 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

217Calories

19 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium2561 mg

Potassium213 mg

Calcium101 mg

Iron2.6 mg

Magnesium23 mg

Phosphorus298 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water601 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 75. The excerpt below is the record exactly as published.

TO POACH EGGS. 3 eggs. i l table-spoonful vinegar. 1 pint water. I l teaspoonful salt. 3 pieces buttered toast

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