Americannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Potatoes with Bacon
From Lessons in cooking through preparation of meals, 1912
Serves 2
The bacon adds flavor; alternate layers with bacon for more meat.
Presented as published in 1912. 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
347Calories
11 gProtein
67 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein11 g
Carbohydrates67 g
Fiber6.3 g
Sugars8.3 g
Total Fat13 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol38 mg
Sodium649 mg
Potassium1478 mg
Calcium191 mg
Iron3.1 mg
Magnesium87 mg
Phosphorus309 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C59 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K6.2 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline58 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 186. The excerpt below is the record exactly as published.
SCALLOPED POTATOES WITH BACON CHERRY SALAD BREAD AND BUTTER ICED TEA Scalloped Potatoes with Bacon Wash and pare 4 medium sized potatoes. Slice very thinly enough to cover the bottom of a buttered baking dish. Over them sprinkle }i t salt, j/g t pepper, and ^_ T butter in dots, also 3^ T flour. Add another layer of thinly sliced po- tatoes and proceed as before. When the potatoes are all used cover the top with thin slices of bacon and add milk until it comes to the top of the potatoes
Cook this with the app: pantry check, scaling, and the assistant.