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Escalloped Eggs, No. 1
From The new Annie Dennis cook book, 1905
Serves 2
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
276Calories
11 gProtein
43 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein11 g
Carbohydrates43 g
Fiber2.7 g
Sugars4 g
Total Fat5.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Cholesterol93 mg
Sodium470 mg
Potassium149 mg
Calcium122 mg
Iron3.2 mg
Magnesium28 mg
Phosphorus142 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate75 mcg
Choline82 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 107. The excerpt below is the record exactly as published.
Escalloped Eggs, No. 1 Moisten a teacupful of stale bread crumbs with sweet milk. Put a layer in the bottom of a buttered dish. Slice hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.