sidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Potatoes
From The Cook County cook book, 1912
Serves 4
A creamy and flavorful potato dish.
Presented as published in 1912. 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
95Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein2.4 g
Carbohydrates21 g
Fiber2 g
Sugars2.6 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium7.8 mg
Potassium445 mg
Calcium28 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.
SCALLOPED POTATOES.— Peel and slice boiled potatoes very thin. To every pint of potatoes add 1 small onion and 1 fresh cucumber, sliced; season with butter, pepper, salt and mus- tard. Mix together and pour over enough milk to cover
Cook this with the app: pantry check, scaling, and the assistant.