Poached or Dropped Eggs
From Every-day dishes and every-day work, 1897
Serve on toast or granose biscuit.
Presented as published in 1897. 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
75Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein6.4 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.6 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium85 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.9 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6 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)0.1 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 69. The excerpt below is the record exactly as published.
Poached or Dropped Eg'gs. — Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.