Frenchside

Potatoes au Gratin

Name: Potatoes au Gratin
Cuisine: French
Ingredients: 1 pint potatoes; 2 tablespoons butter; 1 teaspoon salt; 1 tablespoon flour; 1 1/4 cups hot milk; 1/4 teaspoon celery salt; 1 tablespoon chopped cheese; 1 cup coarse cracker crumbs

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

848Calories

23 gProtein

179 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories848 kcal

Protein23 g

Carbohydrates179 g

Fiber13 g

Sugars4.1 g

Total Fat27 g

Saturated Fat1.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol70 mg

Sodium2427 mg

Potassium2085 mg

Calcium160 mg

Iron10 mg

Magnesium142 mg

Phosphorus428 mg

Zinc2.6 mg

Copper0.8 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A21 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B61.4 mg

Vitamin B120.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate238 mcg

Choline77 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 16. The excerpt below is the record exactly as published.

POTAfOES AU GRATIN. Miss Carolyn Manley, St. Louis. Chop very coarsely cold cooked potatoes. For i pint pota- toes, make cups thin white sauce using 2 tablespoons butter. 1 teaspoon salt. 1 tablespoon flour. % teaspoon pepper. 114 cups hot milk. i/4 teaspoon celery salt. 1 tablespoon chopped cheese. Over the top lay i cup coarse cracker crumbs

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