vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower with Parmesan
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
82Calories
5 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein4.6 g
Carbohydrates8.7 g
Fiber2.9 g
Sugars0.3 g
Total Fat3.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.9 mg
Sodium167 mg
Potassium434 mg
Calcium94 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C101 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate147 mcg
Choline2 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 35. The excerpt below is the record exactly as published.
CAULIFLOWER WITH PARMESAN. — Boil a cauliflower, drain it on a sieve, and cut the stalk so that the flower will stand upright a couple of inches above the dish. Stew it for a few minutes with a little white sauce ; put it on a dish, pour the sauce round, and grate Parmesan cheese
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