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Escalloped Potatoes
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
388Calories
24 gProtein
26 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein24 g
Carbohydrates26 g
Fiber2.5 g
Sugars5.9 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol68 mg
Sodium1298 mg
Potassium600 mg
Calcium721 mg
Iron4.8 mg
Magnesium58 mg
Phosphorus549 mg
Zinc3.5 mg
Copper0.7 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C3.9 mg
Vitamin A178 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline30 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 32. The excerpt below is the record exactly as published.
Escalloped Potatoes Fill a buttered baking dish with sliced potatoes, seasoning each layer with salt, pepper and butter. Pour over it a cup of milk and bake. Just before taking from oven, cover top with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.