Scalloped Eggs

Ingredients

• 6 eggs
• 5 spoonfuls minced ham
• a little chopped parsley
• a very little minced onion
• 3 spoonfuls cream
• and 1 of melted butter
• £ cup of bread crumbs moistened with milk
• and a spoonful of melted butter

Method

1. 1

   Line the bottom of a small deep dish, well-buttered, with soaked bread crumbs; put upon these a layer of chopped ham, with the onion and parsley.

2. 2

   Set in the oven, covered until smoking hot.

3. 3

   Beat the eggs to a stiff froth; stir in the cream and a spoonful of melted butter; pour upon the ham.

4. 4

   Put the dish, uncovered, back into the oven, and bake until the eggs are 'set.'

Nutrition per serving

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 11. The excerpt below is the record exactly as published.

Scalloped Eggs.— 6 eggs, 5 spoonfuls minced ham, a little chopped parsley, a very little minced onion, 3 spoonfuls cream, and 1 of melted butter. Season to taste. £ cup of bread crumbs moistened with milk and a spoonful of melted butter

Cook this with the app: pantry check, scaling, and the assistant.