Scalloped Eggs
From A year's cookery, 1880
Serves 4
Can use scallop shells instead of a pie-dish.
Presented as published in 1880. 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 year's cookery (1880) by Phillis Browne, page 44. The excerpt below is the record exactly as published.
Scalloped Eggs. Buttered Toast. Dry Toast. Brown and Wliite Bread Pressed Beef. Endive Salad. Rice, with Stewed Apples Haricot Puree. Beef Stewed with Veg^- and Butter. Fried Hominy. and Beetroot. tables. Potatoes, Mashed. Custard Blancmange. Cheese. Marketing, For the Bay.— Endive ; Beetroot ; one pennyworth of small Salad ; Apples, Potatoes. For To-morrow.— Sheep’s Kidneys, one for each person ; Bacon, or r ot, as liked; a small Leg of Pork, one that will weigh seven or eight pounds ( see January 6th); one tin of Sardines (see January 12th); one tin of preserved Peaches ; one pennyworth of Parsley. Breakfast. — Scalloped -Eggs. — Take about four table-spoonfuls of finely grated bread-crumbs, season them with pepper and salt, and moisten them with gravy and a little milk or cream. Mince finely also the portion of pig’s cheek which was put aside for the purpose (see Macaroni and Bacon, January 27th), and about a table-spoonful of parsley leaves. A small piece of onion may be added, if liked ; but it should be boiled before it is minced. Grease a small pie-clish, and line the bottom with the moistened crumbs, then sprinkle upon them the parsley and chopped bacon. Cover the dish, and put it in the oven, and let it remain until it is quite hot. Meanwhile, beat four eggs to a froth, and put with them a spoonful of melted butter, a spoonful of cream, and a little pepper
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Cook this with the app: pantry check, scaling, and the assistant.