Escalloped Potato
From Foods and household management, 1914
This is an economical method for preparing potatoes.
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
637Calories
21 gProtein
122 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein21 g
Carbohydrates122 g
Fiber13 g
Sugars17 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol50 mg
Sodium130 mg
Potassium2928 mg
Calcium374 mg
Iron5.3 mg
Magnesium169 mg
Phosphorus598 mg
Zinc2.9 mg
Copper0.7 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C118 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B61.9 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.1 mg
Folate103 mcg
Choline116 mg
Caffeine0 mg
Water692 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 64. The excerpt below is the record exactly as published.
a layer of the slices, sprinkle the slices lightly with flour, and put on two teaspoonfuls of butter, orbutterine, in small bits. Continue until the dish is nearly full. Pour in milk to barely cover the potatoes, put a cover on the dish and set the dish in an oven of 380'' F. Remove the cover in time to allow the top to brown. Allow rather more than half an hour for the baking. 5. Creamed potatoes. — Method 1, an easy way. Chop cold baked potatoes with the chopper. Allow one tablespoonful of butter to 1 pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the equiva- lent of a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato. Set the saucepan in the coolest spot on the range ; or on the simmering burner of a gas range, upon an asbestos mat; or turn all into an earthen- ware jar, or baking dish, and proceed as with escalloped potato
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