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Jumbled Eggs

Name: Jumbled Eggs
Yield: 1 servings
Ingredients: One cup white sauce made of butter and flour and scalded milk; a layer of hard-boiled eggs finely chopped; a layer of ham or any other cold meat on hand; white sauce on top; Sprinkle with bread crumbs; small pieces of butter

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

1039Calories

32 gProtein

59 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1039 kcal

Protein32 g

Carbohydrates59 g

Fiber1.5 g

Sugars21 g

Total Fat75 g

Saturated Fat19 g

Monounsaturated Fat31 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol232 mg

Sodium2174 mg

Potassium895 mg

Calcium581 mg

Iron3.3 mg

Magnesium81 mg

Phosphorus644 mg

Zinc3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D7.3 mcg

Vitamin C3.5 mg

Vitamin A728 mcg

Vitamin E2.5 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.7 mg

Folate77 mcg

Choline240 mg

Caffeine0 mg

Water400 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 24. The excerpt below is the record exactly as published.

Jumbled Eggs One cup white sauce made of butter and flour and scalded milk; put one layer of this sauce in a dish ,then a layer of hard- boiled eggs finely chopped, a layer of ham or any other cold meat on hand, finely chopped. Continue this until the dish is full, placing white sauce on top. Sprinkle with bread crumbs and small pieces of butter

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