Frenchside

Potatoes au Gratin

Name: Potatoes au Gratin
Cuisine: French
Ingredients: eight cold boiled potatoes; half a gill of cream; a quarter of an ounce of butter; one tablespoonful of grated cheese; salt; pepper

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1232Calories

40 gProtein

226 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1232 kcal

Protein40 g

Carbohydrates226 g

Fiber46 g

Sugars0.2 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol84 mg

Sodium3151 mg

Potassium5289 mg

Calcium755 mg

Iron75 mg

Magnesium409 mg

Phosphorus770 mg

Zinc6 mg

Copper11 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A24 mcg

Vitamin E0.3 mg

Vitamin K43 mcg

Vitamin B63 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate125 mcg

Choline3.9 mg

Caffeine0 mg

Water974 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 67. The excerpt below is the record exactly as published.

POTATOES AU GRATIN eight cold boiled potatoes into small squares ; put them in a saucepan containing half a gill of cream and a quarter of an ounce of butter, previously warmed ; add salt and pepper and one tablespoonful of grated cheese

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