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Delmonico Escalloped Potatoes
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
562Calories
29 gProtein
42 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein29 g
Carbohydrates42 g
Fiber5.2 g
Sugars9.5 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol92 mg
Sodium1208 mg
Potassium967 mg
Calcium848 mg
Iron9.7 mg
Magnesium87 mg
Phosphorus630 mg
Zinc4.3 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A392 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate49 mcg
Choline0.1 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 70. The excerpt below is the record exactly as published.
Delmonico Escalloped Potatoes, Cut raw potatoes in pieces size of peas. Parboil in salted boiling water for about four minutes, drain and mix with a pint of thin white sauce, to which one teaspoon grated onion or onion juice has been added. Mix well and taste for seasoning. Turn into a well- buttered bake-dish, cover closely, and bake until sauce is almost absorbed, but do not have oven hot enough to brown. Ten minutes before you serve, sprinkle the top with one cup grated cream cheese and buttered crumbs
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