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Potatoes au Gratin

Name: Potatoes au Gratin
Yield: 4 servings
Cuisine: French
Ingredients: One quart of cold potatoes; Two table-spoonfuls of butter; One table-spoonful of flour; One pint of milk; One tea-spoonful of chopped parsley; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 4

Serve hot.

Presented as published in 1890. 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

256Calories

11 gProtein

46 gCarbs

10 gFat

Full nutrition (32 nutrients)

Calories256 kcal

Protein11 g

Carbohydrates46 g

Fiber7.4 g

Sugars5.9 g

Total Fat9.6 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol30 mg

Sodium609 mg

Potassium1101 mg

Calcium252 mg

Iron14 mg

Magnesium83 mg

Phosphorus248 mg

Zinc1.5 mg

Copper2 mg

Manganese3 mg

Vitamin D1.2 mcg

Vitamin C12 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate26 mcg

Choline22 mg

Water284 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 108. The excerpt below is the record exactly as published.

POTATOES au Gratin. One quart of cold potatoes. Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. One tea-spoonful of chopped parsley. Salt and pepper to taste

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