Crumbs for Scalloped Dishes
From A text-book of cooking, 1915
Presented as published in 1915. 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
427Calories
14 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol31 mg
Sodium1958 mg
Potassium214 mg
Calcium200 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 28. The excerpt below is the record exactly as published.
teaspoonful salt White pepper £ cupful milk J cupful vegetable stock Cook as directed for Cream Sauce. (See Cream Toast, p. 57.) The thickness of White Sauce for vegetables de- pends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables. CRUMBS FOR SCALLOPED DISHES 1 cupful soft bread crumbs J teaspoonful salt White pepper or cayenne 1 tablespoonful butter
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