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Cauliflower with Cheese Sauce
From The national course in home economics, 1917
Serves 2
Serve in ramekins as a vegetable entree.
Presented as published in 1917. 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
841Calories
30 gProtein
63 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein30 g
Carbohydrates63 g
Fiber1.5 g
Sugars9 g
Total Fat53 g
Saturated Fat31 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol151 mg
Sodium1147 mg
Potassium461 mg
Calcium784 mg
Iron2.9 mg
Magnesium57 mg
Phosphorus638 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate83 mcg
Choline59 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 346. The excerpt below is the record exactly as published.
cup and a half of milk, and stir until the sauce boils, then stir in a cup of grated cheese and pour a little of the sauce over the cauliflower in each ramekin. Stir a cup of fine cracker crumbs into one-third cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.