Scalloped Eggs and Ham
From Metropolitan cook book, 1918
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 26. The excerpt below is the record exactly as published.
SCALLOPED EGGS AND HAM 4 hard-cooked eggs 1| cups buttered hard 1 pint white sauce J cup or 1 cup cold crumbs ch
Cook this with the app: pantry check, scaling, and the assistant.