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White House Escalloped Eggs
From The Cook County cook book, 1912
Serves 2
A comforting baked egg dish.
Presented as published in 1912. 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
310Calories
25 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein25 g
Carbohydrates2.2 g
Fiber0 g
Sugars2.2 g
Total Fat21 g
Saturated Fat6.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium248 mg
Potassium252 mg
Calcium100 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus344 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.1 mg
Folate88 mcg
Choline588 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.
WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk
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