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Cheese au Gratin
From Miss Parloa's kitchen companion, 1887
Serves 1
Suitable for a course in a dinner, or for a dish at luncheon or supper.
Presented as published in 1887. 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
1008Calories
70 gProtein
47 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1008 kcal
Protein70 g
Carbohydrates47 g
Fiber7.5 g
Sugars10 g
Total Fat84 g
Saturated Fat28 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.8 g
Omega-30.2 g
Cholesterol928 mg
Sodium3950 mg
Potassium1225 mg
Calcium1406 mg
Iron6.8 mg
Magnesium126 mg
Phosphorus1395 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D5.2 mcg
Vitamin C20 mg
Vitamin A1158 mcg
Vitamin E10 mg
Vitamin K30 mcg
Vitamin B61.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.5 mg
Folate146 mcg
Choline642 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 209. The excerpt below is the record exactly as published.
Cheese au Gratin. FOR this dish there should be used as many little dishes in which eggs are baked as there are persons to be provided for. If it be inconvenient to use egg-dishes, take any small fancy dishes. The materials required for six persons are: four eggs, one cupful of grated cheese, half a teaspoonful of salt, a grain of cayenne, two level table-spoonfuls of butter, six tea-spoonfuls of fine bread crumbs, and half a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.