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Cauliflower with Cheese
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
733Calories
47 gProtein
47 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein47 g
Carbohydrates47 g
Fiber12 g
Sugars1.3 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol108 mg
Sodium2360 mg
Potassium1912 mg
Calcium1231 mg
Iron2.7 mg
Magnesium132 mg
Phosphorus1038 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C403 mg
Vitamin A316 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate593 mcg
Choline21 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
CAULIFLOWER WITH CHEESE. Mrs. Gould's French Chef. Boil cauliflower as usual, then separate into sections and put in dish and put a layer of grated cheese on top. Put in oven to brown. Serve hot with white sauce
Cook this with the app: pantry check, scaling, and the assistant.