Au Gratin

Name: Au Gratin
Ingredients: Boil 10 units of egg hard; 2 units white sauce; 4 of grated cheese; 2 of yolk of egg; the juice of half a lemon; salt to taste; pepper to taste; nutmeg to taste

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

906Calories

72 gProtein

25 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories906 kcal

Protein72 g

Carbohydrates25 g

Fiber7.7 g

Sugars3.3 g

Total Fat58 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.8 g

Omega-30.2 g

Cholesterol1860 mg

Sodium716 mg

Potassium1092 mg

Calcium404 mg

Iron11 mg

Magnesium107 mg

Phosphorus1038 mg

Zinc6.8 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D10 mcg

Vitamin C27 mg

Vitamin A807 mcg

Vitamin E7.5 mg

Vitamin K43 mcg

Vitamin B61 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)0.7 mg

Folate245 mcg

Choline1475 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.

Au Gratin. — Boil 10 units of egg hard, and cut in slices. Take 2 units white sauce, 4 of grated cheese and butter, 2 of yolk of egg, the juice of half a lemon, salt, pepper, and nutmeg to histe

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