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Cauliflower and Cheese
From The complete cook book, 1900
Serves 2
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
632Calories
16 gProtein
27 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein16 g
Carbohydrates27 g
Fiber5.9 g
Sugars5.9 g
Total Fat57 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol165 mg
Sodium159 mg
Potassium1136 mg
Calcium420 mg
Iron1.2 mg
Magnesium70 mg
Phosphorus402 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C201 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate299 mcg
Choline24 mg
Water461 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.
CAULIFLOWER AND CHEESE. Boil a well shaped cauliflower in salt and water, and when tender, remove from the water and let stand in a sieve until all the water is drained off. Then place in the center of a baking dieh. Wash some potatoes, The Complete Cook Book. 131 using plenty of butter and no milk, and place this around the cauliflower. In the nieantime make a rich brown butter sauce, using One tablespoonful of butter, also one of flour ; when this is browned add gradually one-half pint of cream and one-half pint of milk. Sea- son well and let this cook thick and perfectly smooth. Then add two tablespoonf uls of grated Swiss chees
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