vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Cauliflower with Parmesan Cheese
From Practical household cookery, 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
110Calories
7 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein6.9 g
Carbohydrates16 g
Fiber5.9 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.3 mg
Sodium114 mg
Potassium851 mg
Calcium88 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus146 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A6.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate299 mcg
Choline2.3 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 161. The excerpt below is the record exactly as published.
FRIED CAULIFLOWER WITH PARMESAN CHEESE. Prepare and fry the cauliflowers as above; when of a nice brown, sprinkle two tablespoonfuls of grated parmesan cheese, toss and dish up the cauliflower; warm a gill of good gravy in the same frying-pan, poiu* it over the cauli- flower, and serve. 734. CAULIFLOWER AU GRATIN. Boil two cauliflowers
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