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Potato Scallop
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
573Calories
11 gProtein
85 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein11 g
Carbohydrates85 g
Fiber9.8 g
Sugars4.1 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol92 mg
Sodium86 mg
Potassium1975 mg
Calcium90 mg
Iron4 mg
Magnesium109 mg
Phosphorus292 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A92 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate76 mcg
Choline58 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 60. The excerpt below is the record exactly as published.
Potato Scallop. Boil the potatoes dry them well and mash them with butter, about half an ounce to a pound of potatoes ; add two or three tablespoonsful of cream ; butter some scallop-shells, patty-pans, teacups or saucers ; put in the potatoes, mdce them smooth on the top, coTcr with bread Crumbs moistened with a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.