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Scalloped Potatoes
From The farm cook & rule book, 1923
Serves 20
Serves about 20 persons.
Presented as published in 1923. 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
278Calories
7 gProtein
40 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein6.7 g
Carbohydrates40 g
Fiber4 g
Sugars4.5 g
Total Fat13 g
Saturated Fat2.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3 g
Cholesterol11 mg
Sodium1341 mg
Potassium877 mg
Calcium106 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C36 mg
Vitamin A98 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate35 mcg
Choline32 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 96. The excerpt below is the record exactly as published.
Scalloped Potatoes 1 gallon potatoes 3 tablespoonfuls salt iy2 quarts white sauce V2 cupful buttered crumts 4 tablespoonfuls butter
Cook this with the app: pantry check, scaling, and the assistant.