Dropped or Poached Eggs on Toast

Name: Dropped or Poached Eggs on Toast
Ingredients: a slice of bread; each egg

From The school kitchen textbook, 1915

Presented as published in 1915. 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

153Calories

9 gProtein

15 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories153 kcal

Protein9.1 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.8 g

Total Fat5.8 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol186 mg

Sodium214 mg

Potassium104 mg

Calcium91 mg

Iron1.9 mg

Magnesium14 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 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)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.

Dropped or Poached Eggs on Toast Toast a slice of bread for each egg

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