Cauliflower with Cheese Sauce
From The girl's own cookery book, 1882
The remains of dressed cauliflower can be used for this dish.
Presented as published in 1882. 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
440Calories
18 gProtein
9 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein18 g
Carbohydrates9.3 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol110 mg
Sodium1009 mg
Potassium161 mg
Calcium541 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus393 mg
Zinc2.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline8 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 52. The excerpt below is the record exactly as published.
a gill of cold water. Stir the sauce till it boils, then add half-a-gill of cream, a little pepper, salt, and cayenne, and one ounce of grated G 82 The Girl's Own Cookery Book. Parmesan cheese. Lay the sauce over the cauliflower with a spoon, make it smooth, and sprinkle another ounce of cheese
Cook this with the app: pantry check, scaling, and the assistant.