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Scalloped Potatoes with Onions and Bacon
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
373Calories
10 gProtein
60 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein9.9 g
Carbohydrates60 g
Fiber5.7 g
Sugars7.6 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol23 mg
Sodium138 mg
Potassium935 mg
Calcium66 mg
Iron3 mg
Magnesium59 mg
Phosphorus190 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C41 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline35 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 81. The excerpt below is the record exactly as published.
SCALLOPED POTATOES WITH ONIONS AND BACON. Slice potatoes, and place them in layers in a baking-dish, alternating with slices of breakfast bacon and a very little onion, salt and pepper, and so on until the dish is full. Fill it with boiling water, and set it on the range to cook for fifteen minutes; take half a tea-cupful of cream and a heaping tea-spoonful of flour
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