Cucumber au Gratin

Name: Cucumber au Gratin
Ingredients: cucumber; well-buttered; freshly grated Parmesan cheese; a very little salt; some coralline pepper; some fresh breadcrumbs

From The "Queen" cookery books: Vegetables, 1902

Presented as published in 1902. 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

784Calories

41 gProtein

85 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories784 kcal

Protein41 g

Carbohydrates85 g

Fiber4.3 g

Sugars5.9 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol110 mg

Sodium2270 mg

Potassium693 mg

Calcium1002 mg

Iron5 mg

Magnesium92 mg

Phosphorus775 mg

Zinc5.7 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A205 mcg

Vitamin E0.5 mg

Vitamin K56 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.3 mg

Folate107 mcg

Choline26 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.

Cucumber au gratin. — Prepare and parboil the cucumber as before, cutting it, however, in long strips lengthways ; lay these pieces in a well-buttered fireproof dish, strew it with freshly grated Parmesan cheese, seasoning this with a very little salt, some coralline pepper, and some fresh breadcrumbs

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