Frenchside
Mashed Potatoes Gratin
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
63Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium333 mg
Calcium111 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 66. The excerpt below is the record exactly as published.
MASHED POTATOES GRATIN HVTASH some potatoes mixed with finely chopped and blanched shallots, parsley and grated cheese ; season with pepper, salt and nutmeg. Dress in the form of a pyramid in a deep dish ; sprinkle the surface with breadcrumbs, grated cheese and a few bits of butter
Cook this with the app: pantry check, scaling, and the assistant.