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Parmesan and Cauliflower
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: Is. Sufficient for three or four persons.
Presented as published in 1892. 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
95Calories
6 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein6.4 g
Carbohydrates10 g
Fiber3 g
Sugars1.7 g
Total Fat3.1 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8.1 mg
Sodium188 mg
Potassium474 mg
Calcium159 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus148 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A43 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate149 mcg
Choline1.2 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1085. The excerpt below is the record exactly as published.
Parmesan and Cauliflower.— Boil a moderate-sized cauliflower in the usual way, and drain it well. Put a large table-spoontul of grated Parmesan into a ste\vpan, wdth a quarter of a pint of good white sauce, and let them simmer together for four or five minutes, then put in the di-aincd cauliflower, and let it boil very gently for ten minutes. Put the vegetable into a hot disli, gi-atc another table- spoonful of Parmesan
Cook this with the app: pantry check, scaling, and the assistant.