Americandinner
Ham and Scalloped Potatoes
From Standard Paper-Bag Cookery, 1912
Use ham fat instead of butter if preferred.
Presented as published in 1912. 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
1503Calories
45 gProtein
120 gCarbs
116 gFat
Full nutrition (33 nutrients)
Calories1503 kcal
Protein45 g
Carbohydrates120 g
Fiber13 g
Sugars4.9 g
Total Fat116 g
Saturated Fat52 g
Monounsaturated Fat21 g
Polyunsaturated Fat1 g
Cholesterol376 mg
Sodium1913 mg
Potassium3247 mg
Calcium235 mg
Iron6.3 mg
Magnesium177 mg
Phosphorus773 mg
Zinc4.9 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K18 mcg
Vitamin B62.5 mg
Vitamin B121 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate107 mcg
Choline174 mg
Caffeine0 mg
Water704 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 31. The excerpt below is the record exactly as published.
Ham and Scalloped Potatoes. — Peel and slice po- tatoes very thin. Put a layer in the bottom of a buttered bag and on top of the potatoes a layer of raw ham sliced very thin, and with the most of the fat trimmed off. Sprinkle with a little flour. Add little bits of butter rolled in flour and salt and pepper to season. Proceed in this way until the desired amount is obtained, having the top layer of potatoes sprinkled with flour and bits of butter. Turn in enough sweet milk or cream
Cook this with the app: pantry check, scaling, and the assistant.