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Bscaloped Cauliflower
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
331Calories
16 gProtein
49 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein16 g
Carbohydrates49 g
Fiber5.7 g
Sugars10 g
Total Fat7.8 g
Saturated Fat3.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol17 mg
Sodium680 mg
Potassium889 mg
Calcium356 mg
Iron2.8 mg
Magnesium64 mg
Phosphorus343 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A143 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate248 mcg
Choline6 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 121. The excerpt below is the record exactly as published.
Bscaloped Cauliflower. Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another 252 MISS PARLOA'S NEW COOK BOOK. layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two table-spoon- fuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs
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