Cauliflower
From Blue Ribbon and Pure Gold cook book, 1905
Cauliflower may be served whole with cheese sauce, or may be covered with buttered crumbs, and browned in oven.
Presented as published in 1905. 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
421Calories
24 gProtein
58 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein24 g
Carbohydrates58 g
Fiber12 g
Sugars19 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol28 mg
Sodium773 mg
Potassium2237 mg
Calcium587 mg
Iron2.8 mg
Magnesium128 mg
Phosphorus629 mg
Zinc3.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin C403 mg
Vitamin A298 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate617 mcg
Caffeine0 mg
Water854 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 31. The excerpt below is the record exactly as published.
Cauliflower—Select cauliflower with white heads and fresh green leaves; if dark spots are on the heads they are not fresh. Remove the leaves, cut off the stalk, and soak 30 minutes (head down) in cold water. ‘This to get rid of insects. Cook (heads up) in boiling salted water, or steam. Drain, separate flowerets and reheat in 1} cups white sauce.
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