Escalloped Meat

Name: Escalloped Meat
Ingredients: Cold meat; Bread crumbs, soft 2 cups; Onion 1 slice, chopped fine; Salt i teaspoonful; Mixed poultry seasoning 1 tablespoonful; A little chopped celery is desirable

From Foods and household management, 1914

This is a simple method of serving left over meat that needs no specific recipe.

Presented as published in 1914. 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

927Calories

31 gProtein

172 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories927 kcal

Protein31 g

Carbohydrates172 g

Fiber13 g

Sugars20 g

Total Fat12 g

Saturated Fat2.8 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat4.6 g

Cholesterol0 mg

Sodium3922 mg

Potassium674 mg

Calcium476 mg

Iron12 mg

Magnesium118 mg

Phosphorus408 mg

Zinc3.5 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A5.9 mcg

Vitamin E0.3 mg

Vitamin K51 mcg

Vitamin B60.5 mg

Vitamin B120.8 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)15 mg

Folate266 mcg

Choline42 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 114. The excerpt below is the record exactly as published.

Escalloped meat Cold meat Bread crumbs, soft 2 cups Onion 1 slice, chopped fine Salt i teaspoonful Mixed poultry seasoning 1 tablespoonful A little chopped celery is desirable

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