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Cauliflower au Gratin
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
107Calories
6 gProtein
11 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein6.4 g
Carbohydrates11 g
Fiber2.9 g
Sugars2.9 g
Total Fat6.8 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium163 mg
Potassium515 mg
Calcium161 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus162 mg
Zinc0.9 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C101 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate147 mcg
Choline12 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 43. The excerpt below is the record exactly as published.
CAULIFLOWER AU GRATIN— Select a firm, well-shaped cauliflower, and after the preliminary soaking in cold salt water throw into a kettle of boiling water and cook half an hour, until tender. Drain, pick off the flowers and lay to one side, while you pick the stalks into small pieces. Lay on the bottom of a rather shallow buttered baking dish, sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces of butter. Add a little milk
Cook this with the app: pantry check, scaling, and the assistant.