Scalloped Tuna and Potatoes
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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
801Calories
19 gProtein
154 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories801 kcal
Protein19 g
Carbohydrates154 g
Fiber18 g
Sugars11 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6.4 g
Cholesterol34 mg
Sodium1619 mg
Potassium3499 mg
Calcium190 mg
Iron7.6 mg
Magnesium189 mg
Phosphorus522 mg
Zinc2.6 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A67 mcg
Vitamin E4.3 mg
Vitamin K67 mcg
Vitamin B62.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate120 mcg
Choline119 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 14. The excerpt below is the record exactly as published.
SCALLOPED TUNA AND POTATOES 5 cooked potatoes 1 can condensed celery soup 1 7-ounce can tuna paprika 1 tablespoon diced onion
Cook this with the app: pantry check, scaling, and the assistant.