Scalloped Eggs
From Cookery for beginners, 1884
Serve in the pie-plate.
Presented as published in 1884. 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
712Calories
48 gProtein
56 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein48 g
Carbohydrates56 g
Fiber1.8 g
Sugars1.3 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1120 mg
Sodium456 mg
Potassium576 mg
Calcium188 mg
Iron8.7 mg
Magnesium52 mg
Phosphorus689 mg
Zinc5.4 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.5 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.3 mg
Folate249 mcg
Choline901 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 10. The excerpt below is the record exactly as published.
Scalloped Eggs. Six eggs. Half a cupful of nice gravy skimmed and strained. Chicken, turkey, game and veal gravy are especially good for this purpose. Clear soup may also be used. Half a cupful of pounded cracker
Cook this with the app: pantry check, scaling, and the assistant.