Scalloped Meat
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
213Calories
7 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein7.2 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.3 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium395 mg
Potassium106 mg
Calcium99 mg
Iron2.6 mg
Magnesium23 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate58 mcg
Choline7.9 mg
Caffeine0 mg
Water3.5 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 19. The excerpt below is the record exactly as published.
Scalloped Meat. Lamb« mutton or chicken make nice dishes scal- loped. Chop nicely, taking out all refuse bits; season to taste. HaN-c half as much rolled cracker or grated hrt^d cruml>$ as meat. Put in your baking dish V»lrx.\\dy buttonxi^ a la\xr of meat, then a layer of crutixlv^ little bits of better, a few spoonsful of gravy U> n^oistt^n the crumbs. Alternate the layers till dish fe fulK fHUtinjr a thick lawr on top. Sprinkle the top ^vU with milk
Cook this with the app: pantry check, scaling, and the assistant.