Frenchsidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes Au Gratin
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
312Calories
12 gProtein
55 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein12 g
Carbohydrates55 g
Fiber6.4 g
Sugars2.5 g
Total Fat13 g
Saturated Fat3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium350 mg
Potassium1322 mg
Calcium205 mg
Iron2.5 mg
Magnesium76 mg
Phosphorus294 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K6.4 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate46 mcg
Choline39 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.
POTATOES AU GRATIN. Prepare two pounds of potatoes as in No. 715, mnsk them in the same way with Bechamel sauce, sprinkle over them two ounces of grated cheese and a tablespoonful of raspings, then add an ounce of fresh butter divided into five parts, with a pinch of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.