Cauliflower au Gratin
From Home cookery, 1898
Presented as published in 1898. 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
239Calories
17 gProtein
7 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories239 kcal
Protein17 g
Carbohydrates7 g
Sugars0 g
Total Fat16 g
Saturated Fat8.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol49 mg
Sodium992 mg
Potassium104 mg
Calcium501 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus359 mg
Zinc2.5 mg
Copper0 mg
Manganese0 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline8 mg
Water13 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 62. The excerpt below is the record exactly as published.
Cauliflower au Gratin. Boiled cauliflower. White sauce, \ pint (p. 167). Cheese (grated), 2 to 3 oz. Bread crumbs. Butter. Pepper and salt.
Cook this with the app: pantry check, scaling, and the assistant.