Baked Cauliflowers
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 46. The excerpt below is the record exactly as published.
BAKED CAULIFLOWERS Remove the hard parts of a cauliflower, and divide the rest into small flowerets ; cook in salt water until tender, drain well. Arrange them in a baking-dish, sprinkle grated Parmesan cheese over them, and then cover with a thick cream sauce. Sprinkle a few fresh bread crumbs and plenty of grated Parmesan cheese over it; then pour over all some butter
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