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Scalloped Eggs
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
This will serve six people.
Presented as published in 1907. 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
169Calories
10 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein10 g
Carbohydrates16 g
Fiber0.5 g
Sugars0.3 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol250 mg
Sodium98 mg
Potassium114 mg
Calcium42 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus152 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate57 mcg
Choline200 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 115. The excerpt below is the record exactly as published.
SCALLOPED EGGS. Mrs. Matilda Reed. Eight eggs boiled hard, cracker crumbs, one tea- spoon butter, milk. Into a well buttered pan, put a layer of the cracker crumbs, then a layer of the eggs sliced, butter, salt and pepper
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