Cauliflower with Parmesan Cheese
From The Apsley cookery book, 1905
Presented as published in 1905. 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
489Calories
31 gProtein
45 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein31 g
Carbohydrates45 g
Fiber12 g
Sugars6.3 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol59 mg
Sodium1330 mg
Potassium1946 mg
Calcium779 mg
Iron2.5 mg
Magnesium119 mg
Phosphorus728 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin C403 mg
Vitamin A229 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate597 mcg
Choline8 mg
Caffeine0 mg
Water668 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 21. The excerpt below is the record exactly as published.
Cauliflower with Parmesan Cheese. Ingredients. A small Cauliflower. A quarter of a pint of Plain Two ounces of grated Parmesan White Sauce. Cheese. Trim all the green from the cauliflower, wash it well, and cut the stalk so that it will stand firmly on a baking-dish. Place it in a little vinegar and water for a quarter of an hour, to draw out the insects, then put it into boiling water with a little salt. It will take about twenty minutes to boil. Try the stalk to see whether it is tender ; it must not be broken. Drain it very carefully and place it in a baking-dish. A French fireproof dish is the best, as the cauliflower can be sent to table in it. Make a quarter of a pint of sauce from recipe for “ Plain White Sauce.” Pour this carefully over the cauliflower, then sprinkle the Parmesan cheese over the sauce and brown in a hot oven. Serve immediately. 51. Cauliflower a la Maitre d’Hotel. Ingredients. One ounce of Butter. | One ounce of Bread-crumbs. One Cauliflower. Cook the cauliflower first, and pick out all the white pieces and sprinkle them with bread-crumbs, and put over them pieces of butter. Pour the following sauce over : Two ounces of grated Cheese. I One pint of Milk. One ounce of Butter. | One tablespoonful of Flour. SAVOURIES 31 Make a sauce of these and pour round, or serve separately. 52. Cauliflower and Tomato Souffle. Ingredients . One Cauliflower. Three Tomatoes. Three tablespoonfuls of melted Butter. Pepper Three ounces of grated Par- mesan Cheese
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