Scalloped Potatoes

Name: Scalloped Potatoes
Ingredients: 1 can cheddar cheese soup; % cup milk; 4 cups thinly sliced potatoes; 1 small onion chopped fine; 1 tablespoon butter; Paprika

From Shallowford cookery, 1951

4 to 6 servings.

Presented as published in 1951. 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

1212Calories

44 gProtein

200 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1212 kcal

Protein44 g

Carbohydrates200 g

Fiber35 g

Sugars12 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol118 mg

Sodium4629 mg

Potassium4435 mg

Calcium933 mg

Iron57 mg

Magnesium311 mg

Phosphorus985 mg

Zinc6.3 mg

Copper8.3 mg

Manganese13 mg

Vitamin D1.2 mcg

Vitamin C58 mg

Vitamin A759 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B62.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate130 mcg

Choline31 mg

Caffeine0 mg

Water1471 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 17. The excerpt below is the record exactly as published.

Scalloped Potatoes 1 can cheddar cheese soup 1 small onion chopped % cup milk fine 4 cups thinly sliced 1 tablespoon butter potatoes or margarine | Paprika

Cook this with the app: pantry check, scaling, and the assistant.