vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scalloped Egg
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
158Calories
3 gProtein
11 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein2.7 g
Carbohydrates11 g
Fiber0.7 g
Sugars0.9 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium904 mg
Potassium63 mg
Calcium46 mg
Iron0.7 mg
Magnesium8.7 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K7.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline2.2 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
and % teaspoonful of salt. Then set the 278 THE FARM COOK AND RULE BOOK jar on the back part of the stove in a kettle of cold water and bring the water gradually to the boiling point. Strain and serve while hot. Sometimes this beef tea is frozen before being served. Coffee with Egg Beat the yolk of an egg until light and add to it % cupful of hof milk and % cupful of hot coffee. Slippery-Elm Tea Steep about 2 ounces of slippery-elm bark in 1 cupful of boil- ing water 30 minutes. Strain and add 3 teaspoonfuls of sugar and 1 teaspoonful of lemon juice. Serve hot or cold. If slippery- elm powder is used, dissolve 2 teaspoonfuls of it in the hot water. Wholesome Broth Beat 1 egg with % teaspoonful of sugar until the mixture is very light. Add 2 cupfuls of hot milk or boiling water and % teaspoonful of salt. Serve immediately. Grandmother's Eggnog Beat 1 egg yolk and 1 tablespoonf ul of sugar together until the mixture is light. Add 1 cupful of milk, 1 teaspoonful of vanilla and the stiffly beaten white of 1 egg. Pour over 2 tablespoonfuls of crushed ice and serve. If hot eggnog is desired, omit the egg white and heat the milk. Coffee Delicious Place 1 tablespoonful of finely ground coffee in % cupful of cold water and bring to the boiling point. Let stand 5 minutes, strain and add % cupful of hot milk. Serve at once with sugar if sweetening is desired. Scalloped Egg Mix 2 tablespoonfuls of cream, 2 tablespoonfuls of fine bread crumbs
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