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Scalloped Eggs
From The new Kentucky home cook book, 1884
Serves 1
Mrs. Nannie Green.
Presented as published in 1884. 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
892Calories
52 gProtein
81 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein52 g
Carbohydrates81 g
Fiber4.9 g
Sugars10 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Cholesterol1119 mg
Sodium1163 mg
Potassium590 mg
Calcium348 mg
Iron8.8 mg
Magnesium76 mg
Phosphorus694 mg
Zinc4.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.2 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2 mg
Niacin (B3)7.4 mg
Folate248 mcg
Choline898 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 93. The excerpt below is the record exactly as published.
SCALLOPED EGGS. Chop six hard-boiled eggs, not too fine; put them into a baking-dish, with alternate layers of bread crumbs, butter, and salt, having the bread crumbs on top; pour over all one tea-cupful of rich milk
Cook this with the app: pantry check, scaling, and the assistant.