Egg and Potato Scallop

Name: Egg and Potato Scallop
Ingredients: 4 hard cooked eggs; 4 cooked potatoes; 2 to 3 cups thin white sauce

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

1251Calories

95 gProtein

150 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories1251 kcal

Protein95 g

Carbohydrates150 g

Fiber20 g

Sugars28 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat7.6 g

Omega-30 g

Cholesterol1000 mg

Sodium2692 mg

Potassium3877 mg

Calcium1008 mg

Iron39 mg

Magnesium294 mg

Phosphorus1927 mg

Zinc7.6 mg

Copper5.6 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A619 mcg

Vitamin E0.4 mg

Vitamin K1 mcg

Vitamin B62 mg

Vitamin B1226 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.2 mg

Niacin (B3)13 mg

Folate296 mcg

Caffeine0 mg

Water1021 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 85. The excerpt below is the record exactly as published.

Egg and Potato Scallop—4 hard cooked eggs, 4 cooked potatoes, 2 to 3 cups thin white sauce

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