Scalloped Eggs No. 2
From The art of cookery, 1899
Serves 1
Can be made in individual dishes.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 132. The excerpt below is the record exactly as published.
Scalloped Eggs No. 2. — Put into a shallow, buttered baking dish one tablespoonful of White Sauce No. 4 for each ^g^. Break the eggs separately and slip carefully into the baking dish, sprinkle half a teaspoonful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.