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Potatoes au Gratin
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
By courtesy Chef Portland Hotel.
Presented as published in 1913. 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
276Calories
13 gProtein
40 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein13 g
Carbohydrates40 g
Fiber8.3 g
Sugars0.2 g
Total Fat8.5 g
Saturated Fat4.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol20 mg
Sodium2792 mg
Potassium865 mg
Calcium315 mg
Iron12 mg
Magnesium80 mg
Phosphorus260 mg
Zinc2 mg
Copper1.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate24 mcg
Choline4.2 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Potatoes au Oratin. Finely slice 2 lbs. fair-sized cold cooked potatoes. Put them in a basin and add thereto salt, pepper, grated nutmeg, 11/2 pints of boiled sweet cream and 4 oz. fresh grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.