Scalloped Eggs

7:00 am on 20 January 1915

Scalloped EggsBoil five eggs for three minutes. When cold remove the shells and chop the eggs. Have ready a teacupful of mashed potatoes and another of boiled rice, Mix all together, adding some chopped capers and a little vinegar, melted butter, pepper, salt, and Worcester sauce. Put the mixture into Scallop shells, pour some melted butter over each, sprinkle with breadcrumbs, and bake a light brown.

Source: Papers Past: From BREAKFAST DISHES DOING WITHOUT MEAT, Evening Post, Volume LXXXIX, Issue 16, 20 January 1915, Page 9

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