Escaloped Eggs

Name: Escaloped Eggs
Ingredients: four hard-boiled eggs; six of eight slices of white bread; whole slice of bread or cracker crumbs; 1% cups of sweet milk

From The National home cook book, 1900

Serve hot.

Presented as published in 1900. 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

As published

This recipe was extracted from The National home cook book (1900), page 34. The excerpt below is the record exactly as published.

ESCALOPED EGGS—Slice four hard-boiled eges. “six of eight slices of white bread (according to _ size_ of ne slice buttered bread in dish, lay slices of egg on bread, — ilt and pepper well; and so on for three or four layers. Fo -.e top have whole slice of bread or cracker crumbs, © P —Jater enough in dish to moisten bottom slice of bread, he lowly for 20 minutes; have 1% cups of sweet milk

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