Dropped Eggs (Poached)

Name: Dropped Eggs (Poached)
Ingredients: one-half tablespoon of salt; one quart of water; two or three buttered muffin rings; each egg

From Food study, 1917

Serve on toast. The muffin ring is not essential.

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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium3599 mg

Potassium79 mg

Calcium59 mg

Iron0.9 mg

Magnesium16 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0.1 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 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water984 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 28. The excerpt below is the record exactly as published.

DROPPED EGGS. (Poached) Have ready a shallow pan two-thirds full of boiling, salted water, allowing one-half tablespoon of salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg

Cook this with the app: pantry check, scaling, and the assistant.