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Scalloped Potatoes
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
638Calories
15 gProtein
68 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein15 g
Carbohydrates68 g
Fiber5.5 g
Sugars12 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.9 g
Cholesterol15 mg
Sodium946 mg
Potassium1328 mg
Calcium304 mg
Iron3.1 mg
Magnesium87 mg
Phosphorus368 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C46 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K7.5 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate61 mcg
Choline63 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 42. The excerpt below is the record exactly as published.
Scalloped Potatoes Mix two cups potato cubes with two cups white sauce, cover with buttered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.