Escalloped Potatoes
From Handbook of domestic science and household arts for use in elementary schools, 1900
Serve directly from the baking dish.
Presented as published in 1900. 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
606Calories
16 gProtein
137 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein16 g
Carbohydrates137 g
Fiber16 g
Sugars6.2 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium47 mg
Potassium3201 mg
Calcium93 mg
Iron6.5 mg
Magnesium175 mg
Phosphorus439 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C148 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.5 mg
Folate125 mcg
Choline91 mg
Caffeine0 mg
Water597 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 38. The excerpt below is the record exactly as published.
Escalloped Potatoes. — Scrub, pare, and cut five small pota- toes in one-eighth inch slices. Soak one-half hour in hot water to remove some of the acrid flavor. Drain and put into a deep pudding dish in layers, alternating with salt, pepper, butter, and a thin layer of sifted flour. Add warm milk
Cook this with the app: pantry check, scaling, and the assistant.