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Eggs au Gratin
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
697Calories
43 gProtein
38 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein43 g
Carbohydrates38 g
Fiber2 g
Sugars3.2 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol680 mg
Sodium1905 mg
Potassium400 mg
Calcium672 mg
Iron5 mg
Magnesium57 mg
Phosphorus778 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0.3 mg
Vitamin A426 mcg
Vitamin E2 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.6 mg
Folate123 mcg
Choline501 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.
Boil eggs from ten to twelve minutes, number according to the dish they are to be served in; leave in cold water until cold, remove the shell, cut in thin slices. Make a cheese sauce, put a layer of egg in a dish, then a layer of sauce, then of egg, and so on until the dish is full. Put on the top some grated cheese
Cook this with the app: pantry check, scaling, and the assistant.