British/Irish

Scotch Eggs

Name: Scotch Eggs
Cuisine: British/Irish
Ingredients: Three Eggs, hard-boiled; Half a pound of Quenelle or Sausage Meat; Egg; Bread-crumbs; Tomato Sauce

From High-class cookery recipes, 1897

Presented as published in 1897. 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

345Calories

27 gProtein

10 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein27 g

Carbohydrates9.6 g

Fiber2 g

Sugars6.1 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol746 mg

Sodium757 mg

Potassium685 mg

Calcium124 mg

Iron4 mg

Magnesium43 mg

Phosphorus392 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C11 mg

Vitamin A304 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.1 mg

Folate90 mcg

Choline588 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 60. The excerpt below is the record exactly as published.

Scotch Eggs. Ingredients. Three Eggs, hard-boiled. Half a pound of Quenelle or Sausage Meat. Egg and Bread-crumbs. Tomato Sauce

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