Scalloped Eggs

Name: Scalloped Eggs
Ingredients: 5 eggs; i teacupful mashed potatoes; i tablespoonful Worcester sauce; i teacupful boiled rice; | teaspoonful vinegar; | oz. butter

From Berridge House recipe book, 1910

Presented as published in 1910. 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

531Calories

34 gProtein

25 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories531 kcal

Protein34 g

Carbohydrates25 g

Fiber2.9 g

Sugars5.3 g

Total Fat43 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol983 mg

Sodium1027 mg

Potassium896 mg

Calcium212 mg

Iron5.7 mg

Magnesium54 mg

Phosphorus600 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.2 mcg

Vitamin C2.4 mg

Vitamin A480 mcg

Vitamin E3.1 mg

Vitamin K4.5 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.8 mg

Folate128 mcg

Choline759 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 43. The excerpt below is the record exactly as published.

Scalloped Eggs 5 eggs, i teacupful mashed i tablespoonful Worcester potatoes, sauce, i teacupful boiled rice, | teaspoonful vinegar, | oz. butter

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