vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dropped Eggs
From The national course in home economics, 1917
Serves 1
Careful not to injure yolks.
Presented as published in 1917. 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
90Calories
7 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein6.7 g
Carbohydrates4.4 g
Fiber0.3 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium128 mg
Potassium76 mg
Calcium44 mg
Iron2.6 mg
Magnesium7.5 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline148 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.
DROPPED EGGS. Have the water in the saucepan boiling hard. Break gently the eggs
Cook this with the app: pantry check, scaling, and the assistant.