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Scalloped Eggs
From The Landmarks club cook book, 1903
Serves 4
A simple and hearty dish.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 74. The excerpt below is the record exactly as published.
SCALLOPED EGGS. Eight eggs boiled hard and chopped fine, half onion grated, an equal amount of fine bread crumbs as chopped eggs. Mix and season with salt and pepper. Put in baking dish, cover with milk, bits of butter on top
Cook this with the app: pantry check, scaling, and the assistant.