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Eggs au Gratin
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
1029Calories
82 gProtein
16 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1029 kcal
Protein82 g
Carbohydrates16 g
Fiber0 g
Sugars2.3 g
Total Fat69 g
Saturated Fat28 g
Monounsaturated Fat23 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol1749 mg
Sodium2183 mg
Potassium800 mg
Calcium1020 mg
Iron8.3 mg
Magnesium86 mg
Phosphorus1445 mg
Zinc9.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D9.2 mcg
Vitamin C0.1 mg
Vitamin A933 mcg
Vitamin E5.2 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.4 mg
Niacin (B3)0.5 mg
Folate218 mcg
Choline1337 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 81. The excerpt below is the record exactly as published.
EGGS AU GEATIN. 9 hard-boiled eggs 3 ozs. grated cheese Cayenne Breadcrumbs and butter J pt. white sauce A little mustard
Cook this with the app: pantry check, scaling, and the assistant.