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Ham and Eggs Scalloped

Name: Ham and Eggs Scalloped
Yield: 1 servings
Ingredients: Chop cold boiled ham; and bread crumbs; add salt, pepper; 1 tablespoon of melted butter; with milk to moisten; Break an egg on the top of each

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

391Calories

15 gProtein

44 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories391 kcal

Protein15 g

Carbohydrates44 g

Fiber2.7 g

Sugars4.9 g

Total Fat17 g

Saturated Fat8.7 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol46 mg

Sodium692 mg

Potassium255 mg

Calcium146 mg

Iron3.2 mg

Magnesium34 mg

Phosphorus194 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A100 mcg

Vitamin E0.4 mg

Vitamin K4.9 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.4 mg

Folate65 mcg

Choline38 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 259. The excerpt below is the record exactly as published.

HAM AND EGGS SCALLOPED.— Chop cold boiled ham and bread crumbs in equal quantities; add salt, pepper, and 1 tablespoon of melted butter to each cup of the mince, with milk to moisten. Fill muffin pan half full. Break an t^g on the top of each

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