Escalloped Eggs

Ingredients

• Cook six eggs hard
• Melt one-fourth cup of butter
• one-fourth cup of flour
• one pint of liquid
• one chopped green sweet pepper
• one-half teaspoon of salt
• three soda crackers
• one-half pound of cheese

Method

1. 1

   Boil eggs, cool, and slice.

2. 2

   Melt butter, stir in flour, gradually add liquid, cook until thick.

3. 3

   Add pepper and salt, mix in eggs, pour into baking dish, top with cracker and cheese mixture, and bake until browned.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 6. The excerpt below is the record exactly as published.

Escalloped Eggs Cook six eggs hard by boiling twenty minutes. Let them stand in cold water until cool, so that they will not discolor. Melt one-fourth cup of butter, stir into it until smooth one- fourth cup of flour. Gradually stir into this one pint of liquid, half milk and half water; cook, stirring constantly, until it thickens and is smooth. Add one chopped green sweet pepper and one-half teaspoon of salt. Remove from the fire, slice the eggs into it, and pour all into a baking-dish. Sprinkle thickly over the creamed eggs a mixture of cracker crumbs and grated cheese (three soda crackers and one-half pound of _cheese

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