Scalloped Eggs
From Domestic science (1914 text-book), 1914
Ham is preferred, but chicken, veal, or fish can be used.
Presented as published in 1914. 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 Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 43. The excerpt below is the record exactly as published.
Scalloped Eggs 2 hard-boiled eggs f c chopped cold meat 1 pt white sauce
Cook this with the app: pantry check, scaling, and the assistant.