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Scalloped Potatoes
From The new Kentucky home cook book, 1884
Serves 4
A comforting side dish.
Presented as published in 1884. 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
37Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates2.9 g
Sugars3 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium24 mg
Potassium93 mg
Calcium77 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 80. The excerpt below is the record exactly as published.
SCALLOPED POTATOES. Slice potatoes rather thin ; put them into a baking-dish ; season in layers writh salt, pepper, and butter, strewing flour thickly from the dredging-box over each layer. When the dish is filled, pour in milk until it rises sufficiently
Cook this with the app: pantry check, scaling, and the assistant.