Scalloped Potatoes
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
262Calories
11 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein11 g
Carbohydrates38 g
Fiber3.2 g
Sugars13 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium102 mg
Potassium1003 mg
Calcium318 mg
Iron1.2 mg
Magnesium63 mg
Phosphorus332 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C30 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate23 mcg
Choline62 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 36. The excerpt below is the record exactly as published.
Scalloped Potatoes. Hot Buttered Toast. Currant Jam. < Cake. Tea. ? Scalloped Potatoes.' — Slice cold boiledpotatoes very thin, put ? them in layers, alternately with bread crumbs plentifully sprinkled ? with bits of butter. Season with salt and pepper ; have the top ? layer of bread crumbs, pour over the whole a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.