vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scalloped Eggs
From How we cook in Tennessee .., 1906
Serves 2
— Mrs. C. C. McCall.
Presented as published in 1906. 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
502Calories
42 gProtein
8 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein42 g
Carbohydrates7.8 g
Fiber0 g
Sugars7 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1131 mg
Sodium472 mg
Potassium597 mg
Calcium318 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus717 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A519 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.4 mg
Folate141 mcg
Choline904 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 34. The excerpt below is the record exactly as published.
Scalloped Eggs. — Hard boil twelve eggs or less. In the bottom of a well buttered dish place layer of bread or cracker crumbs, then one of eggs, bits of butter, pepper and salt. Con- tinue thus until the dish is full, using crumbs on top. Over the whole pour one cup milk
Cook this with the app: pantry check, scaling, and the assistant.