Scalloped Eggs

Ingredients

• 6 eggs
• 1 teaspoon parsley
• 1 tablespoon butter
• pepper
• salt
• 1 pint white sauce

Method

1. 1

   Boil eggs until hard, drop in ice water.

2. 2

   Slice when cold, place in baking dish with parsley, butter, pepper, and salt.

3. 3

   Cover with white sauce, sprinkle with cracker crumbs and butter, bake for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.

1 tablespoon butter, % cup milk, 2 tablespoons flour, 2 eggs, a pinch of salt. Mix the whole thoroughly until light ; while hot shape in balls size of an egg. Have a thin sheet buttered, and place on the balls ; as soon as done, brush over with beaten egg and brown in oven. Slip a knife under balls and slide upon a hot platter. Garnish with parsley and serve. Vegetable Hash. Chop coarsely any vegetables left from a boiled dinner, such as potatoes, cabbage or beans, dust with pepper. Put in saucepan 1 des- sertspoon butter, when it melts, shake so as to grease side of the pan, then add chopped vegetables, with 2 tablespoons of hot water. Cover, and leave for 5 minutes, then uncover, and stir frequently. Serve hot. Baked Beets. Wash beets, and put in oven to bake, turn often with a spoon. When done, remove skin, and cut in slices. Serve with meRed but- ter, pepper and salt. Fried Salsify. Scrape salsify, cut in round pieces and put in cold water 2 hours. Drain and stew until tender, mash fine, beat 1 egg and add 1 teacup of milk, a little flour, the salsify, pepper and salt. Make in little cakes, roll in beaten eggs, then flour, and fry in hot fat a chestnut brown. KENTUCKY RECEIPT BOOK, 149 Fried Bananas. Peel bananas, slice them lengthwise, put in frying pan, 1 heap- ing tablespoon of butter; when melted, put in the bananas; fry a chestnut brown. Put on a hot dish, sprinkle with powdered sugar, serve for breakfast or tea. Stuffed Egg Plant. Eemove pulp from egg plant and soak in cold water with 1 tablespoon of salt, 1 hour. Boil egg plant until tender; cut shell lengthwise; when egg plant is done mash fine, season with butter, pepper and salt, then fill the shell with the mixture, and put on top bread crumbs and bits of butter ; set in the oven to brown. Egg Plant. Remove the peel and cut in slices; place in cold salt water for half an hour. Dip each slice in a batter made with 1 egg well beaten, enough sweet milk and flour to make a batter; add the sliced egg plant ; fry a chestnut brown. Spaghetti. Two pounds of chuck roast, 1 can tomatoes, 1 can champignons, 1 pint water, 1 large handful imported spaghetti, 1 pound New York cream cheese, 1 large onion, butter size of a walnut. Cut meat in small pieces. Put butter in skillet, add the onion chopped fine, then the meat, fry carefully so as not to bum onion. Put the tomatoes in skillet with the water and the champignons with their liquor. Re- move meat from skillet, add a little hot water, and then pour in with the tomatoes, also add the meat. Season highly with salt and pep- per and let it simmer for 3 hours. Boil the spaghetti in hot salted water until done, then drain. Take a large meat platter and put first the spaghetti then grated cheese, alternating until all is used. Pour the tomato dressing over this. Place platter in oven long enough to melt the cheese but not bake it. Escalloped Cabbage. When cabbage is done, chop fine, put in a buttered baking dish and pour over this dressing : Two well-beaten eggs, 3 tablespoons of cream, 1 dessertsvoon butter, pepper and salt. Bake in a quick oven imtil a chestnut brown. Serve hot. O O O O |r^=* U TT IV IT ^^S\ O O O O Egg Toast. Cook 5 eggs 20 minutes, drop in ice water to cool. Make a sauce with 1 coffee cup milk, 1^2 dessertspoons butter, 1^ dessertspoons cornstarch, a few drops of lemon juice, cook in double boiler, until of good consistency. Place small squares of buttered toast on a hot platter, cover with the sauce, then sprinkle on whites chopped fine, and put yolks through sieve on top. Serve at once. Eggs ilnd Toast. Spread 6 slices of hot toast, with a thin layer of potted ham. Beat 5 eggs slightly with a fork, season with salt and pepper, add 1 hot cup of cream and milk in equal proportions. Turn into hot pan or chafing dish, stir with fork until it begins to thicken, spread on toast, and serve at once. Parmesan Eggs. Two ounces of grated parmesan cheese, 1 spring onion, 2 table- spoons sherry wine, 1 ounce of butter, 6 eggs. Put the cheese in saucepan, with chopped onions and wine, stir until cheese is melted. Add eggs beaten together, stir over a slow fire until done, have thin slices of hot toast, and spread on quickly the eggs. Serve at once. Shirred Eggs. Break 1 egg at a time in a saucer for shirring, set in oven and cook about 15 minutes. When ready to serve pour 1 teaspoon melted butter on each egg. Steamed Eggs. Place eggs in steamer, and cook 5 minutes or less as required, break in egg cup, serve hot. Steamed Eggs in Cups. Break eggs in buttered cups, and set in steamer to cook. Serve immediately. To Preserve Eggs For Winter Use. Take a stone jar; have ready some wheat bran, thoroughly dry, pack in alternate layers, eggs and bran, putting the small end of the egg down. Keep in a dry place, where they will not freeze. Scalloped Eggs. Boil 6 eggs until hard, drop in ice water. Slice when cold, put in (150) KENTUCKY RECEIPT BOOK. 151 baking dish, with 1 teaspoon parsley chopped fine, 1 tablespoon but- ter cut in bits and added, pepper and salt. Cover with 1 pint white sauce

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