Scalloped Potatoes
From High-Street cook book, 1885
Presented as published in 1885. 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
584Calories
20 gProtein
111 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein20 g
Carbohydrates111 g
Fiber12 g
Sugars22 g
Total Fat19 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol61 mg
Sodium127 mg
Potassium2526 mg
Calcium392 mg
Iron4.4 mg
Magnesium151 mg
Phosphorus559 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C100 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K9.7 mcg
Vitamin B61.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate109 mcg
Choline107 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
Scalloped Potatoes. Peel and slice potatoes thin, same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with pepper, salt, butter, and a bit of onion chopped line; sprinkle on a little Hour. Now put on another layer of potatoes and the seasoning. Continue in this way till the dish is filled. Just before putting in the oven, pour a eup of milk over
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