Scalloped Potatoes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Can be reheated for breakfast.
Presented as published in 1895. 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
1065Calories
16 gProtein
46 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1065 kcal
Protein16 g
Carbohydrates46 g
Fiber3.2 g
Sugars13 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium150 mg
Potassium1230 mg
Calcium461 mg
Iron1.2 mg
Magnesium77 mg
Phosphorus465 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C30 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K8.6 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate23 mcg
Choline62 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 44. The excerpt below is the record exactly as published.
Scalloped Potatoes. Wash and rinse your potatoes, peel them, boil nearly done, and slice thin; butter the pudding dish or a good basin, put in a layer of potatoes, then a seasoning of salt, pepper, and bits of butter, fill with potatoes, remembering to season every layer; cover the top with cracker crumbs, then heat boiling hot, one cup of cream and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.