Boiled Cauliflower
From The official handbook for the National Training School for Cookery, 1891
For Cauliflower au Gratin, follow additional steps to prepare a cheese sauce.
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
558Calories
30 gProtein
58 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein30 g
Carbohydrates58 g
Fiber12 g
Sugars0 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol98 mg
Sodium8117 mg
Potassium1805 mg
Calcium644 mg
Iron3.9 mg
Magnesium114 mg
Phosphorus639 mg
Zinc4.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C403 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate631 mcg
Choline8 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 99. The excerpt below is the record exactly as published.
Boiled Cauliflower. 257 VEGETABLES. Lesson No. 7. BOILED CAULIFLOWER AND CAULI- FLOWER AU GRATIN. Average cost of dressing " Cauliflower on Gratin." INGREDIENTS. J. Cauliflower 6 Salt j Half an ounce of butter f ; 1 1 ounce of flour ) Tablespoonful of cream ih 2 ounces of Parmesan cheese ) Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.