Cucumber au Gratin
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
986Calories
51 gProtein
111 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein51 g
Carbohydrates111 g
Fiber4.5 g
Sugars18 g
Total Fat48 g
Saturated Fat19 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol129 mg
Sodium2709 mg
Potassium1429 mg
Calcium1345 mg
Iron5.5 mg
Magnesium141 mg
Phosphorus1082 mg
Zinc7.2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A404 mcg
Vitamin E0.7 mg
Vitamin K104 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.1 mg
Folate130 mcg
Choline26 mg
Caffeine0 mg
Water611 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 39. The excerpt below is the record exactly as published.
CUCUMBER AU GRATIN Ingredients White sauce. Breadcrumbs. Parmesan cheese. Cucumbers. Butter
Cook this with the app: pantry check, scaling, and the assistant.