Vegetables au Gratin
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
630Calories
23 gProtein
127 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein23 g
Carbohydrates127 g
Fiber17 g
Sugars7.6 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium319 mg
Potassium4470 mg
Calcium570 mg
Iron4.1 mg
Magnesium264 mg
Phosphorus618 mg
Zinc4 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C806 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K538 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate633 mcg
Choline27 mg
Caffeine0 mg
Water1674 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.
Vegetables au Gratin Potatoes, asparagus, celery, cabbage, cauli- ABINGDON WAR-FOOD BOOK 41 flower, and onions can be served as a meat substitute by first boiling them till tender; then arrange alternate layers of the vege- tables and grated cheese in a baking dish; pour over all a cream sauce
Cook this with the app: pantry check, scaling, and the assistant.