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Scalloped Potatoes
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
247Calories
10 gProtein
45 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein9.6 g
Carbohydrates45 g
Fiber6.2 g
Sugars6.1 g
Total Fat3.7 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol9.7 mg
Sodium538 mg
Potassium803 mg
Calcium206 mg
Iron10 mg
Magnesium65 mg
Phosphorus200 mg
Zinc1.3 mg
Copper1.4 mg
Manganese2.2 mg
Vitamin D0.8 mcg
Vitamin C9.6 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate39 mcg
Choline19 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 163. The excerpt below is the record exactly as published.
SCALLOPED POTATOES 1 pint raw potatoes V2 small onion Butter 1/2 cup bread crumbs Salt and pepper 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.