vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs and Parsley Dish
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
358Calories
32 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium355 mg
Potassium345 mg
Calcium140 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 91. The excerpt below is the record exactly as published.
er. and Parsley Dish. Boil the eggs five minutes, cut off one end, and stand them up • on a flat dish. Pour round (not over) them white sauce, with a little salt and j^epper, and finely chopped parsley, and seiwe hot. Poached Egfgfs. 3 Eggs, 1 teaspoonful Salt, 1 quart Water, and a little Lemon Juice. Have water boiling, put eggs into it in their shells for about a (Quarter of a minute, lift out and break one at a time into a saucer, holding them very low so as not to break the yolk. Add salt and lemon juice to water, and carefully slii^ the egg O'ff the saucer into the boiling water ; simmer slowly till the white is set. Lift out with a drainer, hold on a towel for a few seconds to absorb all the water. Dish on rounds of buttered toast or with bacon or ham. Poached Egrg:s with Cheese. Prepare as above, and dish on toast. Sprinkle with grated cheese, salt and pepper
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