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French Poached Egg

From Ladies' P.M. cook book, given by them for the benefit of the Cotuit library (1899).

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A historical recipe

Ladies' P.M. cook book, given by them for the benefit of the Cotuit library , by Bearse, Alice, comp (1899).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a dash of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Add a dash of salt to the white of an egg and whip it to a froth.
  2. Place this in a deep saucer or cup, and place in the center the whole unbroken yolk.
  3. Set the dish in a pan of boiling water, cover and let cook for 10 minutes.
  4. — [Mrs.
  5. Geo.
  6. G.
  7. Lowell.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
Source not stated by archive.org
Credit

From Ladies' P.M. cook book, given by them for the benefit of the Cotuit library (1899), printed page 28, digitised by the Internet Archive: https://archive.org/details/ladiespmcookbook00bear

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.