Broccoli Parmesan
From Waldensian cookery, 1957
Serves four to six.
Presented as published in 1957. 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
1070Calories
23 gProtein
28 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein23 g
Carbohydrates28 g
Fiber8.4 g
Sugars5 g
Total Fat101 g
Saturated Fat61 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.8 g
Omega-30.4 g
Cholesterol271 mg
Sodium924 mg
Potassium1169 mg
Calcium584 mg
Iron2.6 mg
Magnesium91 mg
Phosphorus545 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C320 mg
Vitamin A867 mcg
Vitamin E3.3 mg
Vitamin K365 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate233 mcg
Choline27 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Waldensian cookery (1957), page 30. The excerpt below is the record exactly as published.
BROCCOLI PARMESAN 1 large bunch of broccoli salt and pepper to taste Y% cup melted butter VY, cup grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.