Scalloped Potatoes
From A laboratory manual of foods and cookery, 1916
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
Nutrition per serving
4466Calories
162 gProtein
986 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories4466 kcal
Protein162 g
Carbohydrates986 g
Fiber181 g
Sugars2.5 g
Total Fat94 g
Saturated Fat1.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat2.4 g
Cholesterol252 mg
Sodium34498 mg
Potassium22202 mg
Calcium2493 mg
Iron332 mg
Magnesium1645 mg
Phosphorus3017 mg
Zinc24 mg
Copper48 mg
Manganese73 mg
Vitamin D0 mcg
Vitamin C333 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B613 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)70 mg
Folate651 mcg
Choline5.1 mg
Caffeine0 mg
Water4311 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
6 qts. sliced potatoes 2 qts. hot milk ^ c. flour Scalloped Potatoes i^ c. butter 3 tbsp. salt juice i lemon RECIPES FOR FIFTY SERVINGS 299 Sweet Potato Croquettes Ingredients : 5 Ibs. sweet potatoes | c. parsley 5 eggs 1 1 tsp. salt \ c. butter £ tsp. cayenne Ingredients : \\ pks. sweet potatoes \ c. butter salt Glazed Sweet Potatoes Ingredients : 6 No. 2 cans corn 3 qts. milk 2 tbsp. salt 5 tbsp. sugar Corn Pudding \ tsp. pepper 3 c. sugar i^ c. water \ tsp. pepper 1 2 eggs — beaten sepa- rately 3 qts. bread crumbs f c. butter Ingredients : Stuffed Peppers 25 large peppers 3 qts. chopped meat salt Ingredients : 8 qts. tomatoes i c. butter \ c. sugar ? Ingredients : 50 tomatoes 3 \ tbsp. salt i tsp. pepper i c. butter Stewed Tomatoes Baked Tomatoes 2 qts. bread crumbs juice i large onion pepper 4 tbsp. salt | tsp. cayenne 4 c. bread crumbs \ c. sugar \ c. parsley juice 2 onions 2 qts. bread crumbs 300 LABORATORY MANUAL OF FOODS AND COOKERY SOUPS Cream Soup — Celery Ingredients : 8 qts. celery, cubed 7 qts. scalded milk 6 qts. boiling water 2 c. butter 2 onions 2\ c. flour pepper, cayenne 5 tbsp. salt Cream Soup — Corn Ingredients : 8 cans corn 7 qts. scalded milk 3 qts. boiling water 2 c. butter 2 onions i| c. flour pepper, cayenne 5 tbsp. salt Cream Soup - - Tomato Ingredients : 6 qts. canned tomatoes 6 qts. scalded milk 6 bay leaves i^ c. butter 1 tsp. peppercorns i| c. flour 2 onions i tbsp. baking soda \ c. sugar salt pepper Cream Soup - - Potato Ingredients : 8 Ibs. potatoes 2 c. butter 4 onions i^ c. flour
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