Baked Cauliflower with Cheese
From Hilda's "where is it?" of recipes, 1891
Vegetable marrows can be prepared similarly.
Presented as published in 1891. 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
749Calories
52 gProtein
44 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein52 g
Carbohydrates44 g
Fiber12 g
Sugars0.3 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol292 mg
Sodium2319 mg
Potassium1937 mg
Calcium1225 mg
Iron3.4 mg
Magnesium134 mg
Phosphorus1108 mg
Zinc7.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C403 mg
Vitamin A357 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate613 mcg
Choline164 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 30. The excerpt below is the record exactly as published.
grated cheese (keeping a little for sprinkling afterwards), let it boil up ; draw it aside and add gradually the yolk of the egg, pepper, salt, cayenne, and bread-crumbs. Mix all thoroughly, keep nice and warm, and pour over the cauli- flower, which should be ready (having been previously boiled nice and tender in a saucepan of water with the head downwards, leaving the pot open); break the cauli- flower into neat little pieces (remove all green and stalk), pour the mixture over the cauliflower
Cook this with the app: pantry check, scaling, and the assistant.