British/Irishnut-freesoy-freefish-freeshellfish-free
Scotch Eggs
From The household cook book, 1902
Serves 2
Chicken, veal or salmon may be substituted for the ham, but lemon juice should be added to the seasoning if salmon is used.
Presented as published in 1902. 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
723Calories
58 gProtein
44 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein58 g
Carbohydrates44 g
Fiber2.5 g
Sugars8.1 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol728 mg
Sodium1816 mg
Potassium881 mg
Calcium274 mg
Iron6.5 mg
Magnesium75 mg
Phosphorus775 mg
Zinc6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A283 mcg
Vitamin E2.2 mg
Vitamin K4.1 mcg
Vitamin B60.7 mg
Vitamin B123.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate139 mcg
Choline636 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 145. The excerpt below is the record exactly as published.
1 cup of cooked ham, chopped fine, mix ^ a cup of bread crumbs made into a paste with ^ a cui3 of milk, ^ a teaspoon of prepared mustard, a little salt, and 1 egg, well beaten ; hard=boil 6 eggs, remove the shells, and cover them with the prepared mixture, and fry about 2 minutes in very hot fat; serve either hot or cold. Chicken, veal or salmon may be substituted for the ham, but lemon juice should be added to the seasoning if salmon is used. SNOWED EQQS — Beat the whites of 6 eggs till stiff; have on the stove 2 cups of milk
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