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Whole Cauliflower au Gratin
From Delicacies, 1929
Serves 4
Recipe by Mrs. Ruel Liggett.
Presented as published in 1929. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 17. The excerpt below is the record exactly as published.
Whole Cauliflower au Gratin Wash cauliflower and soak head down in salted water for half an hour, then boil it in salted water until tender. Drain it. place it in fire-proof platter, dust thickly with equal parts of finely dried bread crumbs and grated American cheese. Brown it in the oven, dust with paprika airtl surround with white sauce
Cook this with the app: pantry check, scaling, and the assistant.