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Scalloped Potatoes
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
248Calories
9 gProtein
45 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein8.6 g
Carbohydrates45 g
Fiber4.8 g
Sugars7.9 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium60 mg
Potassium1144 mg
Calcium178 mg
Iron1.8 mg
Magnesium67 mg
Phosphorus252 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C45 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline49 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 134. The excerpt below is the record exactly as published.
Scalloped Potatoes Take a half dozen medium sized potatoes, slice and wipe dry ; place in pudding dish with sprinkling of flour, salt and pepper, little pieces of butter ; then pour on pint of milk and bake until well done. If desired, place in the bottom of dish a sliced onion
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