Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Leeks au Gratin
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
291Calories
16 gProtein
30 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein16 g
Carbohydrates30 g
Fiber3.2 g
Sugars6.8 g
Total Fat13 g
Saturated Fat7.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol40 mg
Sodium830 mg
Potassium362 mg
Calcium499 mg
Iron3.7 mg
Magnesium61 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A235 mcg
Vitamin E1.8 mg
Vitamin K82 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate80 mcg
Choline6.4 mg
Water301 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 194. The excerpt below is the record exactly as published.
LEEKS AU GRATIN 8 stalks cooked leeks 6 tablespoons grated cheese Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.