Gratin (Plain)

Name: Gratin (Plain)
Ingredients: three or four eggs; a quarter of a pound of grated cheese; a gill of cream or a cupful of sour milk; some slices of bread

From Cookery, 1897

Presented as published in 1897. 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

1241Calories

53 gProtein

38 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories1241 kcal

Protein53 g

Carbohydrates38 g

Fiber1.4 g

Sugars4.1 g

Total Fat97 g

Saturated Fat51 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.3 g

Omega-30.3 g

Cholesterol792 mg

Sodium1265 mg

Potassium478 mg

Calcium1084 mg

Iron4.8 mg

Magnesium72 mg

Phosphorus951 mg

Zinc6.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A598 mcg

Vitamin E2.4 mg

Vitamin K6 mcg

Vitamin B60.4 mg

Vitamin B122.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)3.1 mg

Folate94 mcg

Choline441 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.

throe or four eggs, a quarter of a pound of grated cheese, salt, a pinch of cayenne, and either a gill of cream or a cupful of sour milk. Have ready some hot butter in a gratin dish, put into this a few slices of bread

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