The 1901 Cookbook Archive
No. 740 — Poached Eggs
English historical translation of Molokhovets recipe No. 740 from the 1901 Russian cookbook, retaining original methods and measures.
Bring salted water with vinegar to the boil in a small saucepan.
Break the eggs carefully over the water, lowering no more than four at a time. Cover and cook for two and a half minutes.
Lift out carefully with a perforated spoon, trim the whites neatly and serve with sorrel, peas, spinach, nettles and other greens. The author allows eight to twelve eggs in all.
Historical editorial note: The historical poaching time is not a substitute for modern food-safety advice concerning eggs.
Original source: Read Russian recipe No. 740. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.