Cauliflower au Gratin
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 16. The excerpt below is the record exactly as published.
Cauliflower au Gratin.— If there is any cauliflower left over, it is very nice baked. Put the cauliflower in a baking dish, season, put on the top bread crumbs and grated cheese dotted with bits of butter, pour over all one cup drawn butter sauce
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