Frenchside
Potatoes au Gratin
From A textbook of domestic science for high schools, 1913
Grated cheese, chopped green pepper, sliced hard-boiled eggs, or minced onion may be added to the layers.
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
923Calories
35 gProtein
173 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein35 g
Carbohydrates173 g
Fiber21 g
Sugars31 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol38 mg
Sodium3249 mg
Potassium3989 mg
Calcium813 mg
Iron9 mg
Magnesium255 mg
Phosphorus944 mg
Zinc4.6 mg
Copper1.2 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A404 mcg
Vitamin E0.7 mg
Vitamin K55 mcg
Vitamin B62.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.9 mg
Folate153 mcg
Choline84 mg
Caffeine0 mg
Water935 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.
Potatoes au Gratin Slice 3 c. potatoes, sprinkle with 1 ts. salt and 1 ssp. pepper. Make 1 pt. white sauce. Put potatoes and sauce in alternate layers in a baking dish, having sauce for the top layer. Cover with but- tered crumb
Cook this with the app: pantry check, scaling, and the assistant.