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Scalloped Potatoes
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
169Calories
7 gProtein
27 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories169 kcal
Protein7.4 g
Carbohydrates27 g
Fiber3.8 g
Sugars5.9 g
Total Fat6.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium328 mg
Potassium648 mg
Calcium202 mg
Iron6.9 mg
Magnesium49 mg
Phosphorus187 mg
Zinc1 mg
Copper1 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C6 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate15 mcg
Choline22 mg
Water199 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 55. The excerpt below is the record exactly as published.
SCALLOPED POTATOES. Two cupfuls of raw, finely sliced potatoes, one chopped onion, a tablespoonful of chopped parsley, and a tablespoonful of butter. Butter a deep dish and put in a layer of potatoes sprinkled with salt, pepper, but- ter, onion and parsley, and so continue to the top. Bring a pint of milk to the boiling point, add a large tablespoonful of flour
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