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Scalloped Potatoes and Cheese
From The bride's cook book, 1915
Serves 4
Boiled potatoes baked in a shallow dish will take only 20 minutes. Raw potatoes in a deep dish may take as much as 1.25 hours.
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
18Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories18 kcal
Protein1 g
Carbohydrates1.4 g
Sugars1.5 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium46 mg
Calcium37 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 89. The excerpt below is the record exactly as published.
SCALLOPED POTATOES AND CHEESE Arrange a layer of sliced raw or boiled potatoes in greased baking dish and sprinkle with grated cheese and a little flour. Repeat until dish is nearly full. Pour milk over the whole, about one-half cup to every three potatoes
Cook this with the app: pantry check, scaling, and the assistant.