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Baked Cauliflower
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
557Calories
28 gProtein
45 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein28 g
Carbohydrates45 g
Fiber7.2 g
Sugars8 g
Total Fat35 g
Saturated Fat7.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol54 mg
Sodium661 mg
Potassium1096 mg
Calcium467 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus425 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A189 mcg
Vitamin E3.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate338 mcg
Choline3.9 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 132. The excerpt below is the record exactly as published.
Baked Oauliflower Pare off the green leaves and boil two heads of cauliflower in salted water and a small piece of butter. Drain, season inside and out with salt, pepper, and a little grated nutmeg. Put in dome form on a buttered baking dish. Mix one scant pint of thick Béchamel sauce with four egg yolks and four ounces of American or Parmesan cheese, grated. Let ali boil a minute, cover the cauliflower with it, and smooth with the biade of a knife. Then sprinkle with fine bread crumbs, more grated cheese, and a few bits of butter
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