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Cauliflower au Gratin (2)
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
84Calories
5 gProtein
8 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories84 kcal
Protein4.6 g
Carbohydrates8.1 g
Fiber2.9 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.9 mg
Sodium155 mg
Potassium428 mg
Calcium95 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate146 mcg
Choline1 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 53. The excerpt below is the record exactly as published.
Cauliflower au Gratin (2). — Make some white sauce. Boil 7 6 VEGETABLES. a cauliflower. Add to the sauce a tablespoon of thick cream, salt, cayenne, and one ounce of grated Parmesan cheese
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