vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
47Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories47 kcal
Protein2.8 g
Carbohydrates7.7 g
Fiber2.9 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.6 mg
Sodium44 mg
Potassium424 mg
Calcium40 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Vitamin A6.3 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
Folate146 mcg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
CAULIFLOWER WITH CHEESE. Mrs. Gould's French Chef. Boil cauliflower as usual, then separate into sections and put in dish and put a layer of grated cheese on top. Put in oven to brown. Serve hot with white sauce. CAULIFLOWEE. Rose Brown, London, England- Soak the cauliflower in salt and water; trim oflf out- side leaves, put in a saucepan of boiling water, flower downward. Cook gently until skewer will pass through stalk. Drain in colander, cut off stalk leaving sufficient to hold flower together. Serve with melted butter or white sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.