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Mushroom au Gratin
From Tried favourites cookery book, 1909
Serves 1
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
426Calories
29 gProtein
15 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories426 kcal
Protein29 g
Carbohydrates15 g
Fiber4.2 g
Sugars8.3 g
Total Fat30 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium21 mg
Potassium1336 mg
Calcium13 mg
Iron2.1 mg
Magnesium38 mg
Phosphorus361 mg
Zinc2.2 mg
Copper1.3 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C8.8 mg
Vitamin A0 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate71 mcg
Choline73 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 94. The excerpt below is the record exactly as published.
Mushroom au Gratin. Chop up half-a-dozen mushrooms, and mix them in a stewpan with a little bit of cliopped bacon, salt and pepper to taste, and a little minced thyme. Fry these together for a few moments, and add the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.