Baked Cauliflower
From Culinary jottings, 1885
Use a red hot iron to brown the cheese surface.
Presented as published in 1885. 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
355Calories
23 gProtein
34 gCarbs
14 gFat
Full nutrition (32 nutrients)
Calories355 kcal
Protein23 g
Carbohydrates34 g
Fiber12 g
Sugars0 g
Total Fat14 g
Saturated Fat7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium907 mg
Potassium1727 mg
Calcium520 mg
Iron2.2 mg
Magnesium101 mg
Phosphorus523 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin C403 mg
Vitamin A102 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate585 mcg
Choline6.3 mg
Water566 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 207. The excerpt below is the record exactly as published.
a nice cauliflower and boil it cai^f ully ; it should be under i^ther than over- Baked cauliflower. T OT xl J. 1 XT, i done. Slice the stem evenly so that the cauliflower will sit up straight. Place it in a neat dish that will stand the fire, well buttered, — the flower in the centre, and the tender leaves neatly arranged round it, — give it a dust of white pepper and a dream of salt, then pour round, so that all the crevices may be filled, a break- fast-cupful of veloute au fromage, page 242. Sprinkle a layer of grated Parmesan
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Cook this with the app: pantry check, scaling, and the assistant.