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Potatoes au Gratin
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
264Calories
11 gProtein
48 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein11 g
Carbohydrates48 g
Fiber7.5 g
Sugars5.9 g
Total Fat9.7 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol30 mg
Sodium1192 mg
Potassium1104 mg
Calcium254 mg
Iron14 mg
Magnesium83 mg
Phosphorus250 mg
Zinc1.5 mg
Copper2 mg
Manganese3.1 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate29 mcg
Choline22 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 46. The excerpt below is the record exactly as published.
POTATOES AU GRATIN — Make a white sauce, using one tablespoonful of butter, one of flour, one-half a teaspoonful salt, one-quarter of a teaspoonful of white pepper and one cupful of milk. Cut cold boiled potatoes into thick slices, or, better still, into half-inch cubes. Butter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper. Continue until all are in, the proportion of potato being about two cupfuls
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