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Scalloped Potatoes No. 2

Name: Scalloped Potatoes No. 2
Yield: 3 servings
Ingredients: 2 cups cold potatoes; Salt and pepper; 2 cups cream sauce; 1 cup bread crumbs; Butter

From The Institute cook book, 1913

Serves 3

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

259Calories

9 gProtein

52 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories259 kcal

Protein9.1 g

Carbohydrates52 g

Fiber6.6 g

Sugars2.2 g

Total Fat2.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium638 mg

Potassium680 mg

Calcium133 mg

Iron11 mg

Magnesium60 mg

Phosphorus140 mg

Zinc1.2 mg

Copper1.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate54 mcg

Choline5.3 mg

Caffeine0 mg

Water119 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 67. The excerpt below is the record exactly as published.

SCALLOPED POTATOES No. 2 2 cups cold potatoes Salt and pepper 2 cups cream sauce 1 cup bread cnunbs Butter

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