Escalloped Eggs with Cheese

Name: Escalloped Eggs with Cheese
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; 3 eggs, hard cooked; 1/2 cup cheese, in small cubes; 1 cup bread crumbs

From The Chapel Hill cook book, 1935

Serves 3. Recipe by Mrs. Frank W. Hanft.

Presented as published in 1935. 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

833Calories

36 gProtein

102 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories833 kcal

Protein36 g

Carbohydrates102 g

Fiber4.9 g

Sugars19 g

Total Fat53 g

Saturated Fat15 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol142 mg

Sodium1211 mg

Potassium642 mg

Calcium855 mg

Iron6.2 mg

Magnesium93 mg

Phosphorus674 mg

Zinc4.5 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A235 mcg

Vitamin E0.6 mg

Vitamin K8.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.5 mg

Folate151 mcg

Choline59 mg

Caffeine0 mg

Water246 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

ESCALLOPED EGGS WITH CHEESE 2 tablespoons butter V2 cup cheese, in small 2 tablespoons flour cubes 1 cup milk 1 cup bread crumbs 3 eggs, hard cooked

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