vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dropped or Poached Eggs
From Miss Parloa's kitchen companion, 1887
Serves 4
Using a patent poacher makes dropping eggs easier.
Presented as published in 1887. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium590 mg
Potassium2.5 mg
Calcium7.5 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 213. The excerpt below is the record exactly as published.
Dropped or Poached Eggs. In New England eggs cooked in the manner described below are called dropped ; outside of New England they are called poached. The eggs must be fresh and cold. Put a quart of water, one teaspoonful of salt, and one of vinegar in a -fry ing-pan. Place in the pan as many muffin rings as there are eggs to be cooked
Cook this with the app: pantry check, scaling, and the assistant.