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Baked Cauliflower
From The new practical housekeeping, 1890
Serves 4
For cauliflower salad, dress with mayonnaise after boiling.
Presented as published in 1890. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 526. The excerpt below is the record exactly as published.
Baked Cauliflawei. — Parboil five minutes, cut into pieces and Eut into a pie dish ; add a little milk, season with salt, pepper, and utter, cover with dry grated cheese, and bake. For Valifiower Salady after boiling, let cool and dress with Mayonnaise or any dressing preferred. With Miishrooms, put in a frying-pan, in hot fat a few small mushrooms and part of a cauliflower broken into sprigs. Sprinkle over them some grated cheese, and baste the whole well from time to time with the hot fat. Steamed Com. — ^Husk and silk carefully; place in steamer; sprinkle with salt, and steam one hour and serve placed in a Com Doileyj made like the Fritter Doiley (wording ears of corn in the ends) in the dish, covering with ends. For Fried Com^ cut corn from cob ; put in frying-pan with tablespoon butter
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