Cauliflower au Gratin

Name: Cauliflower au Gratin
Ingredients: 1 large-sized cauliflower; 2 small-sized cauliflowers; 1 tablespoonful of salt; 1/2 dozen peppercorns; 1 pint of cream sauce; 3 tablespoonfuls of grated cheese; 3 tablespoonfuls of bread crumbs

From Delicate dishes, 1896

Presented as published in 1896. 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

679Calories

39 gProtein

104 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories679 kcal

Protein39 g

Carbohydrates104 g

Fiber37 g

Sugars1.3 g

Total Fat12 g

Saturated Fat3.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol20 mg

Sodium7907 mg

Potassium5047 mg

Calcium621 mg

Iron7.4 mg

Magnesium277 mg

Phosphorus896 mg

Zinc5.5 mg

Copper0.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C1208 mg

Vitamin A53 mcg

Vitamin E0.2 mg

Vitamin K5.7 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate1769 mcg

Choline6.4 mg

Caffeine0 mg

Water1675 g

As published

This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.

CAULIFLOWER AU GRATIN. Dress i large-sized or 2 small-sized cauliflowers. Place in a saucepan with a tablespoonful of salt and ^ dozen peppercorns; cover with cold water; boil half an hour; drain and place in a baking dish. Pour over a pint of cream sauce, with 3 tablespoonfuls of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.