vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Meat
From The Cook County cook book, 1912
Serves 1
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
427Calories
15 gProtein
85 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein15 g
Carbohydrates85 g
Fiber10 g
Sugars10 g
Total Fat4.1 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.3 g
Cholesterol0.8 mg
Sodium825 mg
Potassium967 mg
Calcium213 mg
Iron12 mg
Magnesium86 mg
Phosphorus231 mg
Zinc2 mg
Copper1.6 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.6 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate114 mcg
Choline19 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 259. The excerpt below is the record exactly as published.
SCALLOPED MEAT.— Take any kind of meat scraps, or only one kind of meat, chop fine, put a layer in a scalloping-pan, then a layer of mashed or chopped potatoes, salt, pepper, and onion, and then a layer of bread crumbs. Repeat this until the dish is full, being sure that the top layer has the bread crumbs, then add enoug'h gravy to just reach the to
Cook this with the app: pantry check, scaling, and the assistant.