Scalloped Eggs

Name: Scalloped Eggs
Ingredients: 6 hard-boiled eggs; 1 cup cream or white sauce; 1 cup fine bread-crumbs; Salt; and pepper

From A Little Cook-Book for a Little Girl, 1905

Presented as published in 1905. 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

634Calories

47 gProtein

23 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein47 g

Carbohydrates23 g

Fiber0.2 g

Sugars16 g

Total Fat38 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol1138 mg

Sodium803 mg

Potassium769 mg

Calcium457 mg

Iron4.1 mg

Magnesium58 mg

Phosphorus774 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A644 mcg

Vitamin E3.3 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B124.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)0.9 mg

Folate155 mcg

Choline882 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 16. The excerpt below is the record exactly as published.

Scalloped Eggs 6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper

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