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Escalloped Potatoes
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories7.4 kcal
Protein0.3 g
Carbohydrates1.6 g
Fiber0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium39 mg
Calcium4.3 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Water7.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 57. The excerpt below is the record exactly as published.
Escalloped Potatoes. Peel and slice small potatoes, wash and place a layer of them irf a baking dish; season with salt and pepper, and put small bits of butter on the top Continue these layers until the dish is full. Then pour in enough milk to almost cover the potatoes
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