Cauliflower au Gratin
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
635Calories
38 gProtein
69 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein38 g
Carbohydrates69 g
Fiber14 g
Sugars19 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol68 mg
Sodium1554 mg
Potassium2362 mg
Calcium968 mg
Iron3.1 mg
Magnesium148 mg
Phosphorus901 mg
Zinc5.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C414 mg
Vitamin A328 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate638 mcg
Choline17 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 38. The excerpt below is the record exactly as published.
CAULIFLOWER AU QRATIN Ingredients White sauce. The yolk of one egg. Onion. Cayenne pepper. Two ounces of parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.