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Cauliflowers with Parmesan Cheese
From Modern cookery, in all its branches, 1884
Serves 6
Presented as published in 1884. 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
55Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories55 kcal
Protein3.3 g
Carbohydrates9.4 g
Fiber3.9 g
Total Fat0.5 g
Sodium40 mg
Potassium548 mg
Calcium41 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C134 mg
Folate194 mcg
Water185 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 297. The excerpt below is the record exactly as published.
CAULIFLOWERS WITH PARMESAN CHEESE. Take all the green leaves from two or three fine white cauliflowers, and cut the stalks off very closely, so that they will stand upright in the dish in which they are served ; boil them tolerably tender, but not sufficiently so as to hazard their breaking ; drain them well, and dish them, so as to give the whole the appearance of one cauliflower ; pour a little good white sauce equally over the tops, and on this strew grated Parmesan cheese, drop over it a little clarified butter, add another layer of cheese, and cover the whole with the finest bread- crumb
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