Oignons au Gratin

Name: Oignons au Gratin
Ingredients: boil them in milk till tender; a coffee-cupful of cream; the yolk of an egg; pepper; salt; a layer of grated cheese; butter the pie-dish

From Culinary jottings, 1885

Presented as published in 1885. 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

1021Calories

19 gProtein

21 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1021 kcal

Protein19 g

Carbohydrates21 g

Fiber0 g

Sugars12 g

Total Fat107 g

Saturated Fat54 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol488 mg

Sodium213 mg

Potassium664 mg

Calcium473 mg

Iron0.9 mg

Magnesium49 mg

Phosphorus481 mg

Zinc2.2 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K5.8 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 87. The excerpt below is the record exactly as published.

oignons au gratin^ made in this way : — boil them in milk till tender ; cut them up as finely as possible and mash them, pass through a w4re sieve, mix the pulp well, adding a coffee-cupful of cream, or milk enriched with the yolk of an egg, pepper, and salt. Put the puiSe into a shallow pie-dish, strew a layer of grated cheese over the surface, and bake for a few minutes till the top takes colour. You must, of course, butter the pie-dish

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