Poached (Dropped) Eggs
From The galley guide, 1923
Possible to poach eggs without rings, but they spread too much.
Presented as published in 1923. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium10670 mg
Potassium150 mg
Calcium91 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 11. The excerpt below is the record exactly as published.
Poached (Dropped) Eggs. Place two or three muffin rings, which have been greased in a frying pan two-thirds full of boiling water in which is ]/2 tablespoon of salt to 1 quart of water
Cook this with the app: pantry check, scaling, and the assistant.