Scalloped Eggs

Name: Scalloped Eggs
Ingredients: a layer of bread crumbs; a layer of sliced hard-boiled eggs; bits of butter; yi a cup of milk or soup stock; a layer of that chopped fine

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

43Calories

3 gProtein

4 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories43 kcal

Protein3 g

Carbohydrates4.2 g

Fiber0 g

Sugars1.9 g

Total Fat1.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Cholesterol3.5 mg

Sodium169 mg

Potassium124 mg

Calcium3.5 mg

Iron0.2 mg

Magnesium4.7 mg

Phosphorus32 mg

Zinc0.2 mg

Copper0.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate5.9 mcg

Choline11 mg

Caffeine0 mg

Water109 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 17. The excerpt below is the record exactly as published.

Scalloped Eggs. Butter a baking dish, put in a layer of bread crumbs, a layer of sliced hard-boiled 1, then bits of butter ; if you have cold meat, then a layer of that chopped fine. Continue this until the dish is full. Then pour over all yi a cup of milk or soup stock

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