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Scalloped Potatoes No. 1

Name: Scalloped Potatoes No. 1
Yield: 3 servings
Ingredients: Potatoes, medium size, 6; Milk sufficient to cover, mixed with tablespoon of flour; Crumbs; Butter; Salt

From Vegetarian Cook Book, 1904

Serves 3

Presented as published in 1904. 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

231Calories

6 gProtein

53 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories231 kcal

Protein6.2 g

Carbohydrates53 g

Fiber6.3 g

Sugars2.5 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium18 mg

Potassium1275 mg

Calcium36 mg

Iron2.4 mg

Magnesium69 mg

Phosphorus171 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate45 mcg

Choline36 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 27. The excerpt below is the record exactly as published.

SCALLOPED POTATOES NO. 1 Potatoes, medium size, 6. Milk sufficient to cover, mixed with tablespoon of flour. Crumbs. Butter. Salt

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