Eggs au Gratin

Name: Eggs au Gratin
Ingredients: two ounces of bread-crumbs; the same of grated Parmesan cheese; an ounce of butter; a pinch of pepper; salt; and nutmeg; the yolks of three eggs; break on top of this mixture eight eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

1025Calories

86 gProtein

11 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1025 kcal

Protein86 g

Carbohydrates11 g

Fiber0 g

Sugars2.1 g

Total Fat91 g

Saturated Fat26 g

Monounsaturated Fat24 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol2162 mg

Sodium1776 mg

Potassium869 mg

Calcium813 mg

Iron9.9 mg

Magnesium86 mg

Phosphorus1454 mg

Zinc9.6 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A1009 mcg

Vitamin E6.1 mg

Vitamin K2.6 mcg

Vitamin B61 mg

Vitamin B125.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate262 mcg

Choline1625 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.

Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt, and nutmeg, and the yolks of three eggs ; mix all well together and send to the oven ; when beginning to color, break on top of this mixture eight eggs

Cook this with the app: pantry check, scaling, and the assistant.