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Spaghetti au Gratin
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
688Calories
41 gProtein
56 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein41 g
Carbohydrates56 g
Fiber1.8 g
Sugars1.6 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol99 mg
Sodium1988 mg
Potassium335 mg
Calcium1014 mg
Iron2.4 mg
Magnesium70 mg
Phosphorus826 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate141 mcg
Choline25 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 122. The excerpt below is the record exactly as published.
Spaghetti au Gratin. Boil one quarter of a pound of sound, fine spaghetti in plenty of salted water for threequarters of an hour. Strain it, and put it into a baking dish previously well greased with butter, sprinkle some salt and pepper and a little paprika or cayenne oyer it, adding half a 224 THE HOUSEHOLD pound of grated cheese and a few breadcrumbs, with half-pint stock or milk. Place it in the oven, and put some pieces of butter over the top
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