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Scalloped Potatoes
From The home cook book, 1905
Serves 4
Use plenty of butter for this dish to make it successful.
Presented as published in 1905. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates6.5 g
Fiber1.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium94 mg
Potassium153 mg
Calcium17 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.8 mcg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 94. The excerpt below is the record exactly as published.
SCALLOPED POTATOES Slice raw potatoes in thin slices. Lay them in cold water for one hour. Put them in a pudding dish in layers, season- ing each layer highly with salt, pepper, and lumps of butter. Fill the dish in this way, and cover with cold milk
Cook this with the app: pantry check, scaling, and the assistant.