Scalloped Potatoes
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
605Calories
25 gProtein
106 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein25 g
Carbohydrates106 g
Fiber13 g
Sugars5.3 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium178 mg
Potassium2688 mg
Calcium128 mg
Iron6.6 mg
Magnesium150 mg
Phosphorus540 mg
Zinc3.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C118 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B62 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate137 mcg
Choline367 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 91. The excerpt below is the record exactly as published.
Scalloped Potatoes. Take four potatoes, two eggs and a little salt
Cook this with the app: pantry check, scaling, and the assistant.