Cauliflower au Gratin

Name: Cauliflower au Gratin
Ingredients: a cauliflower; a table-spoonful of this sauce; grated cheese; bread-crumbs; tiny bits of butter

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

688Calories

46 gProtein

45 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories688 kcal

Protein46 g

Carbohydrates45 g

Fiber12 g

Sugars0.9 g

Total Fat47 g

Saturated Fat19 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol138 mg

Sodium2277 mg

Potassium1895 mg

Calcium1219 mg

Iron2.6 mg

Magnesium130 mg

Phosphorus1028 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin C403 mg

Vitamin A290 mcg

Vitamin E0.6 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B121.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate591 mcg

Choline17 mg

Caffeine0 mg

Water599 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Cauliflower au Gratin* (Chou-fleur au gratin.) Wash and trim a cauliflower and boil it in fast- boiling slightly salted water till tender. When done, drain well and shape it neatly. Have ready some white sauce (bechamel), well seasoned and mixed with some grated cheese. Butter a gratin dish and put on it a table-spoonful of this sauce. Upon this place the cooked cauliflower (head up- wards). Sauce over completely with white sauce, besprinkle the surface with bread-crumbs and grated cheese. Place a few tiny bits of butter

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