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Cauliflower with Cheese
From The New century cook book, 1899
Serves 2
Left-over cauliflower is good served this way.
Presented as published in 1899. 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
339Calories
23 gProtein
22 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein23 g
Carbohydrates22 g
Fiber5.9 g
Sugars0 g
Total Fat23 g
Saturated Fat9.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol69 mg
Sodium1128 mg
Potassium936 mg
Calcium603 mg
Iron1.3 mg
Magnesium65 mg
Phosphorus506 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A139 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate295 mcg
Choline8.6 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 40. The excerpt below is the record exactly as published.
Cauliflower with Cheese. Boil cauliflower and put in baking dish and stir in it the white sauce usually served with it (made of butter and flour, to which is added one-half pint of hot water, pepper and salt) and over this put a teacupful of grated cheese and bake till cheese is cooked and serve. Left-over cauliflower is good served this way. Escalloped Corn. Cover the bottom of a dish with canned corn, put a layer of bread crumbs, pepper, salt and butter to taste, then another 80 New Century Cook Book. layer of corn, covering with bread crumbs, season and butter. Add milk enough to make it moist and put in oven, bake. Mrs. J. A. White. Baked Corn. Grate eight large ears of corn, half pint of milk, two eggs, salt and pepper to taste
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