Scalloped Potatoes No. 1

Name: Scalloped Potatoes No. 1
Ingredients: 4 potatoes; sprinkle each with salt; sprinkle each with pepper; dredge with flour; add hot milk

From Lillian Massey school recipes, 1913

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

927Calories

26 gProtein

203 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories927 kcal

Protein26 g

Carbohydrates203 g

Fiber13 g

Sugars4.9 g

Total Fat2.5 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2372 mg

Potassium2752 mg

Calcium108 mg

Iron12 mg

Magnesium176 mg

Phosphorus481 mg

Zinc2.7 mg

Copper0.9 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K16 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate291 mcg

Choline73 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 10. The excerpt below is the record exactly as published.

SCALLOPED POTATOES NO. 1. Wash, pare and rinse 4 potatoes; cut in $ inch slices. Put in layers in buttered baking dish, sprinkle each with salt and pepper, dredge with flour, and dot over with small pieces of butter; add hot milk

Cook this with the app: pantry check, scaling, and the assistant.