Escalloped Potatoes
From Use and preparation of food, 1919
Presented as published in 1919. 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
491Calories
13 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein13 g
Carbohydrates111 g
Fiber13 g
Sugars4.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2561 mg
Calcium73 mg
Iron5.3 mg
Magnesium140 mg
Phosphorus350 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.9 mg
Folate103 mcg
Choline73 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 24. The excerpt below is the record exactly as published.
ESCALLOPED POTATOES. Four medium-sized potatoes. Wash, pare, and sh'ce very thinly until the bot- tom of the baking dish is covered. Over this layer sprinkle salt, pepper, dots of butter, and i tablespoon of flour. Add another layer of potatoes and proceed as before. When all the potatoes are used, sprinkle biittered crumbs over the top and add milk
Cook this with the app: pantry check, scaling, and the assistant.