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Cauliflowers au Gratin
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
237Calories
15 gProtein
20 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein15 g
Carbohydrates20 g
Fiber4 g
Sugars4.6 g
Total Fat11 g
Saturated Fat5.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium696 mg
Potassium745 mg
Calcium405 mg
Iron1 mg
Magnesium49 mg
Phosphorus355 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C134 mg
Vitamin A138 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate204 mcg
Choline4 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.
Cauliflowers au Gratin. Half boil the cauliflowers, take them up, drain them thoroughly, and put them into the dish in which they are to be served. Press into shape with a cloth. Make \ pint of good white sauce, add to this 3 oz. of grated Parmesan cheese, salt, pepper, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.