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Boiled Cauliflower with Butter Sauce
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
85Calories
5 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein4.9 g
Carbohydrates14 g
Fiber5.9 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium644 mg
Potassium822 mg
Calcium62 mg
Iron1 mg
Magnesium43 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate291 mcg
Choline0 mg
Caffeine0 mg
Water292 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.
BOILED CAULIFLOWER. BUTTER SAUCE. Pare off the coai*se outer leaves of two medium cauli- flowers, cut the stalks and pare away the tough skin round it, throw these in a basin of cold water, adding half a gill of vinegar, in order to draw out any caterpillar or insect that may be in them, then plunge them in boiling water with a teaspoonful of salt
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