The 1901 Cookbook Archive
No. 1679 — Poached Eggs with Sauce
English historical translation of Molokhovets recipe No. 1679 from the 1901 Russian cookbook, retaining original methods and measures.
Bring water with one glass vinegar and salt to a boil in a small saucepan. Break twelve eggs close to the water, no more than four at a time, and cook covered for two and a half minutes.
Carefully lift with a slotted spoon and pour two spoonfuls butter over, or prepare the following sauce.
Fry a spoonful each butter and flour, dilute with two glasses broth, add vinegar or lemon juice, and caramelize one sugar lump for darker colour.
Season with salt and pepper, boil and pour over the eggs.
Historical editorial note: The historical poaching time is not a guarantee of safe egg cooking.
Original source: Read Russian recipe No. 1679. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.