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Broccoli Casserole
From Congressional cook book, 1900
Presented as published in 1900. 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
1101Calories
21 gProtein
8 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1101 kcal
Protein21 g
Carbohydrates7.8 g
Fiber0.2 g
Sugars3.1 g
Total Fat110 g
Saturated Fat26 g
Monounsaturated Fat25 g
Polyunsaturated Fat53 g
Omega-36 g
Cholesterol286 mg
Sodium1140 mg
Potassium182 mg
Calcium431 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus387 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.5 mg
Vitamin A272 mcg
Vitamin E5 mg
Vitamin K182 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline192 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 2. The excerpt below is the record exactly as published.
Broccoli Casserole 1 10-0z. package chopped broccoli % cup mayonnaise Y, cup grated sharp cheddar cheese Ye cup mushroom soup, undiluted Y, tsp. minced fresh onion 1 beaten egg cheese cracker crumbs
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