French
Endive au Gratin
From How to cook vegetables, 1911
Presented as published in 1911. 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
690Calories
51 gProtein
141 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein51 g
Carbohydrates141 g
Fiber120 g
Sugars21 g
Total Fat9 g
Saturated Fat2.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium1350 mg
Potassium12600 mg
Calcium3000 mg
Iron27 mg
Magnesium900 mg
Phosphorus1410 mg
Zinc13 mg
Copper8.9 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C720 mg
Vitamin A8580 mcg
Vitamin E68 mg
Vitamin K8940 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)3 mg
Niacin (B3)15 mg
Folate3300 mcg
Choline384 mg
Caffeine0 mg
Water2760 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 48. The excerpt below is the record exactly as published.
Endive au Gratin. Belgian endive can be braised, like celery, but the best way to cook it is au gratin. Trim and wash the endive (6 or more heads), then blanch in salted and acidulated water, and drain. Butter a gratin dish, and pour a little white sauce in it, then place in the endive, season, moisten with a little veal stock, and cover with enough white sauce to coat. Sprinkle over some grated Gruyere and Parmesan cheese
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