Dropped Eggs
From Domestic science (Clark, Cornell home economics), 1911
This method creates an appetizing and attractive dish.
Presented as published in 1911. 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
215Calories
19 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories215 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
Sodium2575 mg
Potassium217 mg
Calcium114 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 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
Water1060 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 13. The excerpt below is the record exactly as published.
Dropped Eggs. If carefully done, eggs cooked in this way are appetizing and attractive. Fill a shallow pan about three-fourths full of boiling salted water, using one teaspoon of salt to one quart of water. Place three or four buttered muffin rings in the water and break each egg separately and slip into each ring. When a sort of film covers the top of the eggs, the white is firm. Serve eggs on buttered toast, slightly seasoned with white pepper, salt and butter. Each person may add more seasoniag, if desired. Garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.