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Cauliflower à la Béchamel
From Practical household cookery, 1891
Serves 4
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
92Calories
5 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein5.2 g
Carbohydrates15 g
Fiber5.9 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0.4 mg
Sodium82 mg
Potassium832 mg
Calcium69 mg
Iron1 mg
Magnesium43 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C201 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate292 mcg
Choline0.9 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.
CAULIFLOWER A LA BECHAMEL. Trim, wash, boil, and fry in butter two cauliflowers as above; dish them up and pour over some Bdchamel sauce
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