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Cauliflower au Gratin
From Cookery and housekeeping, 1882
Serves 4
English cooks seldom prepare this dish successfully.
Presented as published in 1882. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 131. The excerpt below is the record exactly as published.
Cauliflower au Gratin. This is a popular dish, but English cooks seldom prepare it successfully. To dress this vegetable well it ought to be first thoroughly washed, have a cross x cut in its thick stalk, and then be cooked in perfectly boiling water. Let the head drain, then put it neatly in a dish that will stand the oven, and dust it with grated cheese. Make a white sauce of milk and stock, and get it pretty thick ; stir in grated cheese, and when it is smooth mask the cauliflower with it. Add breadcrumbs
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