Escalloped Eggs
From The household cook book, 1902
Serves 2
A good country dish for luncheon, tea, or breakfast.
Presented as published in 1902. 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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.
ESCALLOPED EGGS.— Boil 1 doz. eggs for 25 minutes; put in cold water and take off the shells. Slice the eggs, and put them in a pudding^dish in alternate layers with bread crumbs, having a layer of the finest crumbs on the top of the dish. Season each layer of eggs with pepper, salt, and a little chopped parsley, if liked, and be- fore .putting on the top layer of crumbs, pour over it a pint of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.