vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower, Au Gratin (Italy)
From With a saucepan over the sea, 1902
Serves 4
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
253Calories
11 gProtein
16 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein11 g
Carbohydrates16 g
Fiber5.9 g
Sugars0.1 g
Total Fat16 g
Saturated Fat8.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol131 mg
Sodium226 mg
Potassium899 mg
Calcium156 mg
Iron1.5 mg
Magnesium50 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C201 mg
Vitamin A56 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate303 mcg
Choline74 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.
CAULIFLOWER, AU GRATIN. (Italy.) Wash and trim 2 fine heads of cauliflower, boil it in salted water, then drain it and arrange in a pudding dish. Make a sauce of i cup of white stock mixed with ^ cup of milk or cream, yolks of 2 eggs, and i ounce of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.