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Scalloped Potatoes
From The new practical housekeeping, 1890
Serves 4
Chopped ham or other meats can be added.
Presented as published in 1890. 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
599Calories
14 gProtein
68 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein14 g
Carbohydrates68 g
Fiber8.8 g
Sugars4.2 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.1 g
Cholesterol72 mg
Sodium1005 mg
Potassium1118 mg
Calcium256 mg
Iron15 mg
Magnesium91 mg
Phosphorus260 mg
Zinc1.8 mg
Copper2.1 mg
Manganese3.3 mg
Vitamin D0.8 mcg
Vitamin C12 mg
Vitamin A81 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate58 mcg
Choline13 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 449. The excerpt below is the record exactly as published.
Scalloped Potatoes — Season, add cream to mashed potato and lay in scallop shells, smooth the surface with blade of knife, and then score them across; lay thin slices of butter upon them, and bake until well browned, serve hot in the shells. Or cut one quart cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an earthen bak- ing dish, cover bottom with layer of White Sance, add layer of POTATOES. 523 potatoes, sprinkle with chopped parsley, then another layer of sauce, then potatoes, and so on till all are used. Have sauce for last lsL\er and cover with fine bread crumbs, put a spoonml butter
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