Frenchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Gratinated Cauliflowers
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 200. The excerpt below is the record exactly as published.
Gratinated Cauliflowers. - Trim off the leaves of two or three Cauliflowers, leaving only the centres, and boil them in water until they are about two-thirds done ; then take them out, drain them, and divide into sprigs or natural sections. Put a layer of these at the bottom of a gratin- dish, cover them over with a sauce made of melted butter mixed with grated Parmesan and G-ruyere cheese, and continue in this way with the layers until the dish is full. Sprinkle a little cheese on the top, then a few breadcrumbs
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