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Escaloped Eggs
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
135Calories
10 gProtein
7 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein10 g
Carbohydrates7.2 g
Fiber0.3 g
Sugars0.6 g
Total Fat7.9 g
Saturated Fat2.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.8 g
Cholesterol190 mg
Sodium81 mg
Potassium150 mg
Calcium31 mg
Iron1.3 mg
Magnesium7.2 mg
Phosphorus118 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline154 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The new home cook book (1896), page 65. The excerpt below is the record exactly as published.
ESCALOPED EGGS. Put into a buttered baking dish a layer of bread-crumbs moistened with milk or meat broth. Have ready some hard boiled eggs ; prepare a thick drawn butter gravy, to which you must add a well-beaten egg. (There need be but a small quantity ^f this, not more than half a teacup for five eggs.) In the drawn butter dip each slice of egg and place a layer upon the bread crumbs ; sprinkle these with minced meat of ham, veal, or chicken
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