Scalloped Potatoes
From Public school household science, 1905
Equal quantities of fish or meat may be substituted for the potatoes.
Presented as published in 1905. 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
537Calories
20 gProtein
88 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein20 g
Carbohydrates88 g
Fiber2.6 g
Sugars17 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol22 mg
Sodium1437 mg
Potassium1507 mg
Calcium409 mg
Iron3.7 mg
Magnesium100 mg
Phosphorus472 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C54 mg
Vitamin A203 mcg
Vitamin E0.3 mg
Vitamin K24 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate80 mcg
Choline7.9 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 40. The excerpt below is the record exactly as published.
SCALLOPED POTATOES. 1 cup cold potatoes cut in half inch dice. 1 cup white sauce, (see page 94) J cup dry breadcrumbs. ^ tsp. butter or nice bacon dripping.
Cook this with the app: pantry check, scaling, and the assistant.