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Scalloped Potatoes (Kentucky Style)
From Original White House Cookbook, 1887
Serves 6
Cold boiled potatoes can be used, requiring less baking time.
Presented as published in 1887. 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
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.7 g
Carbohydrates5.6 g
Fiber0.4 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1618 mg
Potassium43 mg
Calcium7.5 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline1.5 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 122. The excerpt below is the record exactly as published.
SCALLOPED POTATOES. (Kentucky Style.) Peel and slice raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, but- ter, a bit of onion chopped fine, if liked; sprinkle a little flour. Now put another layer of potatoes and the seasoning. Continue in this way till the dish is filled. Just before putting into the oven, pour a quart of hot milk
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