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Scalloped Eggs
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
612Calories
23 gProtein
51 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein23 g
Carbohydrates51 g
Fiber1.5 g
Sugars7.9 g
Total Fat42 g
Saturated Fat9.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.2 g
Cholesterol404 mg
Sodium753 mg
Potassium423 mg
Calcium246 mg
Iron3.8 mg
Magnesium43 mg
Phosphorus374 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.2 mcg
Vitamin C1.8 mg
Vitamin A368 mcg
Vitamin E1.8 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.2 mg
Folate115 mcg
Choline325 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.
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, made with stock, or milk. Sprinkle with cracker crumbs, and pieces of butter
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