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Scalloped Potatoes

Name: Scalloped Potatoes
Yield: 1 servings
Ingredients: 4 potatoes, pared, cut in 44-inch slices; Salt; pepper; Flour for dredging; 1 tablespoon butter; Milk

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

477Calories

13 gProtein

106 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein13 g

Carbohydrates106 g

Fiber13 g

Sugars6.1 g

Total Fat12 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol34 mg

Sodium47 mg

Potassium2590 mg

Calcium105 mg

Iron4.9 mg

Magnesium141 mg

Phosphorus370 mg

Zinc1.9 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C118 mg

Vitamin A8 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B61.8 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.4 mg

Folate90 mcg

Choline77 mg

Caffeine0 mg

Water500 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 181. The excerpt below is the record exactly as published.

SCALLOPED POTATOES 4 potatoes, pared, cut in Flour for dredging 44-inch slices 1 tablespoon butter Salt and pepper Milk

Cook this with the app: pantry check, scaling, and the assistant.