Scalloped Potato and Nuttose

Name: Scalloped Potato and Nuttose
Ingredients: Put sliced raw potatoes about jH of an inch in depth; very thin slices of nuttose or nut cero; enough thin brown gravy barely to cover the potatoes

From Science of food & cookery, 1921

Use level measurements for all ingredients.

Presented as published in 1921. 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

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 78. The excerpt below is the record exactly as published.

SCALLOPED POTATO AND NUTTOSE Put sliced raw potatoes about jH of an inch in depth into an oiled baking pan. Sprinkle lightly with salt, and lay very thin slices of nuttose or nut cero over the top. Put in another layer of sliced potato, and another layer of sliced nut food; then pour over these enough thin brown gravy barely to cover the potatoes

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