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Asparagus au Gratin
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
108Calories
4 gProtein
20 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein3.7 g
Carbohydrates20 g
Fiber1.3 g
Sugars1.7 g
Total Fat4.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol7.9 mg
Sodium198 mg
Potassium71 mg
Calcium51 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate40 mcg
Choline3.9 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
ASPAKAGUS AU GRATIN. Mrs. Elmer S. Forbes. Boil the asparagus and cut off the tips. Fill a casse- role with alternate layers of asparagus tip^and fine bread crumbs, sprinkled with grated parmisan cheese, a very little onion and bits of butter
Cook this with the app: pantry check, scaling, and the assistant.