nut-freesoy-freefish-freeshellfish-free

Scalloped Eggs

Name: Scalloped Eggs
Yield: 2 servings
Ingredients: 6 hard-boiled eggs; 1 cupful of breadcrumbs; 1 gill gravy; 1/2 cupful milk; 1/2 lb. minced tongue or ham; Salt; and pepper

From Mrs. Maclurcan's cookery book, 1899

Serves 2

Presented as published in 1899. 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

817Calories

49 gProtein

52 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories817 kcal

Protein49 g

Carbohydrates52 g

Fiber5.5 g

Sugars7.6 g

Total Fat46 g

Saturated Fat16 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol648 mg

Sodium6825 mg

Potassium941 mg

Calcium310 mg

Iron6.6 mg

Magnesium83 mg

Phosphorus613 mg

Zinc5.4 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A246 mcg

Vitamin E2.1 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.5 mg

Folate135 mcg

Choline543 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 132. The excerpt below is the record exactly as published.

SCALLOPED EGGS. 6 hard-boiled eggs 1 cupful of breadcrumbs 1 gill gravy ^ cupful milk J lb. minced tongue or ham Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.