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Scalloped Eggs
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
389Calories
28 gProtein
17 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein28 g
Carbohydrates17 g
Fiber0.9 g
Sugars3.5 g
Total Fat22 g
Saturated Fat6.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.2 g
Cholesterol746 mg
Sodium394 mg
Potassium291 mg
Calcium137 mg
Iron3.3 mg
Magnesium29 mg
Phosphorus377 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate109 mcg
Choline591 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 143. The excerpt below is the record exactly as published.
SCALLOPED EGGS. Hard-boil twelve eggs ; slice them thin in rings ; in the bottom of a large well-buttered baking-dish place a layer of grated bread crumbs, then one of eggs ; cover with bits of butter and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full ; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream or milk
Cook this with the app: pantry check, scaling, and the assistant.