Frenchside
Potatoes au Gratin
From How to cook vegetables, 1911
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
558Calories
26 gProtein
91 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein26 g
Carbohydrates91 g
Fiber15 g
Sugars6.3 g
Total Fat11 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol34 mg
Sodium1848 mg
Potassium2096 mg
Calcium610 mg
Iron28 mg
Magnesium160 mg
Phosphorus555 mg
Zinc3.8 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A164 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B61.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate59 mcg
Choline4 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.
Potatoes au Gratin. Cut some cold boiled potatoes into dice. To each pound add about a gill of white sauce. Season to taste with salt, pepper, and nutmeg. Add also x oz. of grated cheese and mix carefully. Put the potatoes into a buttered gratin dish, sprinkle over with bread- crumbs and oiled butter
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