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Cauliflower au Gratin
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
631Calories
20 gProtein
57 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein20 g
Carbohydrates57 g
Fiber12 g
Sugars10 g
Total Fat36 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium1053 mg
Potassium2017 mg
Calcium400 mg
Iron3.3 mg
Magnesium120 mg
Phosphorus478 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C404 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate610 mcg
Choline36 mg
Caffeine0 mg
Water729 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 84. The excerpt below is the record exactly as published.
Cauliflower au Gratin Asparagus Salad Cheese Fingers Spanish Cream Coffee *Cauliflower au Gratin—Boil 1 large cauliflower, drain it, and _ break sprigs apart. Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco. When dish is filled pour on 1 cup white sauce
Cook this with the app: pantry check, scaling, and the assistant.