sidevegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Potatoes
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The Rural cook book (1907), page 90. The excerpt below is the record exactly as published.
Scalloped Potatoes. — Peel and slice very thin one medium-sized potato for each perion to be served, and allow the slices to remain in cold water* THE RURAL COOK BOOK. «1 till crisp. Prepare as you would scalloped oysters with cracker cnunbs and salt and pepper sprinkled over each layer, and small dots of butter. Cover the top of the pan with crumbs and carefully pour on sweet milk almost to cover without disturbing the cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.