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Beef Au Gratin
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
476Calories
15 gProtein
15 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein15 g
Carbohydrates15 g
Fiber1.5 g
Sugars2.6 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.6 g
Cholesterol74 mg
Sodium411 mg
Potassium327 mg
Calcium52 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus186 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate39 mcg
Choline5.7 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 340. The excerpt below is the record exactly as published.
BEEF AU GRATIN. Put in baking dish a layer of bread crumbs, then some thin slices of fat salt pork, slices of cold cooked beef, onion, parsley and another layer of crumbs, until the dish is full; pour over all any left-over gravy
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