Frenchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower au Gratin
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
609Calories
16 gProtein
37 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein16 g
Carbohydrates37 g
Fiber1 g
Sugars18 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol131 mg
Sodium154 mg
Potassium727 mg
Calcium474 mg
Iron1.5 mg
Magnesium58 mg
Phosphorus424 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C34 mg
Vitamin A393 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate87 mcg
Choline73 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 20. The excerpt below is the record exactly as published.
Cauliflower au Gratin Break a medium sized, solid head of cauliflower into uniform sections and soak in cold salt water one-half hour. Throw into boiling salted water and boil until tender. Make a white sauce using three tablespoons melted butter, three tablespoons flour, three-quarters pint milk. Add cauliflower drained from the water. Season lightly with black and red pepper
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