Scalloped Eggs
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
Scalloped Eggs. Use four hard-boiled eggs, one cup thin white sauce, one cup minced cold meat, and one* cup buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.