Oysters au Gratin

Name: Oysters au Gratin
Ingredients: six ounces of macaroni; three pints of boiling water; a pinch of salt; two pinches of pepper

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

Presented as published in 1888. 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

1682Calories

45 gProtein

354 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1682 kcal

Protein45 g

Carbohydrates354 g

Fiber21 g

Sugars6 g

Total Fat9.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol0 mg

Sodium3233 mg

Potassium763 mg

Calcium944 mg

Iron97 mg

Magnesium175 mg

Phosphorus520 mg

Zinc3.7 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2 mg

Niacin (B3)27 mg

Folate414 mcg

Choline37 mg

Water1169 g

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Oysters au Gratin. Huitres au Gratin. Put six ounces of macaroni into a stewpan with three pints of boiling water. Season with a pinch of salt and two pinches of pepper

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