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Baked Cauliflowers
From The encyclopædia of practical cookery, 1890
Serves 4
On serving, the rim of the dish may be garnished with slices of smoked tongue or fried sausages.
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 192. The excerpt below is the record exactly as published.
Baked Cauliflowers. — Boil the Cauliflowers whole in the usual way until nearly done, then drain well, and arrange them as close together as possible on a dish that will stand the fire. Pour over them a thick sauce made of good broth, butter, flour, and nutmeg, with egg-yolks stirred up smoothly in it ; dust over all some grated Parmesan cheese
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