Meat Escaloped
From The cooking garden, 1885
Presented as published in 1885. 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
1174Calories
50 gProtein
61 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1174 kcal
Protein50 g
Carbohydrates61 g
Fiber8.7 g
Sugars8.1 g
Total Fat91 g
Saturated Fat35 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.3 g
Omega-30.4 g
Cholesterol266 mg
Sodium1513 mg
Potassium1891 mg
Calcium184 mg
Iron5.6 mg
Magnesium107 mg
Phosphorus646 mg
Zinc9.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A243 mcg
Vitamin E1.3 mg
Vitamin K11 mcg
Vitamin B61.3 mg
Vitamin B127.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate44 mcg
Choline72 mg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 20. The excerpt below is the record exactly as published.
MEAT ESCALOPED. Chop cold beef fine, and season. If you have no gravy, moisten with hot water and add a little butter. Put it into a baking-pan and cover with mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.