Scalloped Potatoes
From A simple course in home economics for rural schools, 1916
Grated cheese can be added between layers for variety.
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 32. The excerpt below is the record exactly as published.
Scalloped Potatoes Butter baking dish. Arrange i^ inch layer of sliced or diced raw potatoes. Sprinkle with flour, salt, and a few grains of pepper, if de- sired. Dot with small bits of butter; repeat until dish is not more than 34 full. Pour on milk to just cover Cover with buttered bread crumb.
Cook this with the app: pantry check, scaling, and the assistant.