Scalloped Eggs
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 22. The excerpt below is the record exactly as published.
Scalloped Eggs Arrange chopped, hard-cooked eggs in alternate layers with medium white sauce. .Cover with buttered crumbs. Brown in moderate oven. Serve hot. Six eggs will serve eig;ht
Cook this with the app: pantry check, scaling, and the assistant.