Frenchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni au Gratin
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium253 mg
Calcium24 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 386. The excerpt below is the record exactly as published.
MACARONI AU GRATIN Prepare the macaroni after No. 2285, adding to it a little Béchamel sauce; and set it on a buttered gratin-dish, be- sprinkled with grated cheese. Sprinkle the surface of the pre- paration with grated cheese and raspings, mixed, and with melted butter, and set the gratin to form in a fierce oven. 2287—MACARONI AU JUS Parboil the macaroni in salted water, keeping it somewhat firm; drain it, cut it into short lengths, and simmer it in beef aps 674 GUIDE TO MODERN COOKERY braising-liquor, until the macaroni has almost entirely absorbed the latter. Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor. 2288—MACARONI A LA NANTUA Having cooked, drained and dried the macaroni, cohere it with crayfish cream, and mix therewith twenty-four crayfishes’ tails per Ib. of macaroni
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