Scalloped Potatoes
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
848Calories
34 gProtein
166 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories848 kcal
Protein34 g
Carbohydrates166 g
Fiber30 g
Sugars12 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium2343 mg
Potassium4029 mg
Calcium705 mg
Iron55 mg
Magnesium299 mg
Phosphorus732 mg
Zinc5 mg
Copper7.9 mg
Manganese12 mg
Vitamin D2.3 mcg
Vitamin C47 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B62.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate90 mcg
Choline43 mg
Water915 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 38. The excerpt below is the record exactly as published.
Scalloped Potatoes Slice about 6 raw potatoes with a slaw cut- ter. Cover the bottom of a baking dish with bread crumbs, bits of butter and a little pars- ley. Put over it a layer of potatoes, salt and pepper. Alternate potatoes and bread crumbs until dish is full. Pour a cup of milk
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