Cauliflower Bake
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 8. The excerpt below is the record exactly as published.
cauliflower, which has &en called a "cabbage with a college education," he would have been quite correct, for in cultivation the cauliflower has gained in nutritive importance. Boil in salted hot water till tender, but not soft. Di- vide the "flowers," put in a buttered dish a layer of the cauliflower seasoned with salt, pepper and butter, then a sprinkling of grated cheese and one of bread-crumbs. Moisten with milk
Cook this with the app: pantry check, scaling, and the assistant.