Baked Cauliflower

Name: Baked Cauliflower
Ingredients: cauliflower; 1 tablespoon of butter; 1 tablespoon of flour; a half pint of sweet milk; a little salt; a little pepper; a half cup of bread crumbs

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

408Calories

18 gProtein

73 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories408 kcal

Protein18 g

Carbohydrates73 g

Fiber14 g

Sugars3.3 g

Total Fat15 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.1 g

Cholesterol31 mg

Sodium517 mg

Potassium1763 mg

Calcium225 mg

Iron5.1 mg

Magnesium111 mg

Phosphorus338 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C403 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.6 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate652 mcg

Choline7.9 mg

Caffeine0 mg

Water563 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 13. The excerpt below is the record exactly as published.

BAKED CAULIFLOWER. After washing the cauliflower cut of* '^e outer leaves and break into flowerets. Put into a kettle of boiling r, salted, boil for 30 minutes, drain, place in a baking dish. Put a tablespoon of butter in a sauce pan, a tablespoon of flour, mix; add a half pint of sweet milk, a little salt and pepper and stir constantly until it boils. Pour this sauce over the cauliflower; sprinkle over a half cup of bread crumbs

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