Potato Scallops

Name: Potato Scallops
Ingredients: 2 tablespoons of melted butter; 2 cups of cold mashed potatoes; 2 well-beaten eggs; 1 cup of milk; salt and pepper to taste

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

833Calories

34 gProtein

89 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories833 kcal

Protein34 g

Carbohydrates89 g

Fiber15 g

Sugars12 g

Total Fat40 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Omega-30.2 g

Cholesterol459 mg

Sodium1361 mg

Potassium2340 mg

Calcium564 mg

Iron29 mg

Magnesium176 mg

Phosphorus693 mg

Zinc4.3 mg

Copper4 mg

Manganese6.1 mg

Vitamin D4.3 mcg

Vitamin C23 mg

Vitamin A422 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B61.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)5.8 mg

Folate93 mcg

Choline342 mg

Caffeine0 mg

Water645 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 13. The excerpt below is the record exactly as published.

POTATO SCALLOPS. Beat to a cream 2 tablespoons of melted butter, add 2 cups of cold mashed potatoes; stir into this 2 well-beaten eggs, 1 cup of milk; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.