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Escalloped Ham and Eggs, en Casserole

Name: Escalloped Ham and Eggs, en Casserole
Yield: 3 servings
Ingredients: 2 cups cold boiled ham; 2 tbls. milk; 4 hard boiled eggs; 1 cup cream sauce; 2 cups bread crumbs

From Atlanta women's club cook book, 1921

Serves 3

Recipe includes instructions for making cream sauce.

Presented as published in 1921. 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

657Calories

54 gProtein

53 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein54 g

Carbohydrates53 g

Fiber3.2 g

Sugars5.2 g

Total Fat24 g

Saturated Fat7.5 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol341 mg

Sodium2154 mg

Potassium857 mg

Calcium194 mg

Iron6.8 mg

Magnesium73 mg

Phosphorus679 mg

Zinc6 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A110 mcg

Vitamin E1.2 mg

Vitamin K5 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate113 mcg

Choline346 mg

Caffeine0 mg

Water167 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 134. The excerpt below is the record exactly as published.

ESCALLOPED HAM AND EGGS, EN CASSEROLE. 2 cups cold boiled ham. 2 tbls. milk. 4 hard boiled eggs. 1 cup cream sauce. 2 cups bread crumbs

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