Cauliflower au Gratin
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
the veget- able (either freshly cooked or left from a previous meal) on a buttered fireproof china dish, pour over it sufficient liquefied butter to moisten it nicely, dust it lightly with freshly ground black pepper and some grated Parmesan cheese ; have ready equal parts of freshly grated and sieved white breadcrumbs
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