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Scalloped Potatoes
From The New century cook book, 1899
Serves 1
Remove cover half an hour before done to brown the top.
Presented as published in 1899. 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
131Calories
4 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3.9 g
Carbohydrates27 g
Fiber3.2 g
Sugars2.4 g
Total Fat0.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3 mg
Sodium19 mg
Potassium675 mg
Calcium49 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline23 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The New century cook book (1899), page 37. The excerpt below is the record exactly as published.
Scalloped Potatoes. After peeling potatoes, slice very thin, and put in baking dish, first a layer of potatoes and then a layer of rolled crackers, until the dish is full; season each layer with salt, a little pepper TO New Century Cook Book. and plenty of butter, fill the dish with milk
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