Cauliflower
From The galley guide, 1923
Presented as published in 1923. 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
506Calories
29 gProtein
68 gCarbs
14 gFat
Full nutrition (32 nutrients)
Calories506 kcal
Protein29 g
Carbohydrates68 g
Fiber12 g
Sugars25 g
Total Fat14 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol38 mg
Sodium991 mg
Potassium2434 mg
Calcium742 mg
Iron3 mg
Magnesium142 mg
Phosphorus759 mg
Zinc3.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin C403 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate629 mcg
Caffeine0 mg
Water954 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 31. The excerpt below is the record exactly as published.
Cauliflower. Remove leaves, cut off stalk and soak head down in cold water 30 min. before cooking. Cook 20 min. or until soft in boiling, salted water, with the head up. Drain off the water and heat again in White Sauce (Recipe No. 1113). The average size cauli¬ flower will require 2 cups white sauce
Cook this with the app: pantry check, scaling, and the assistant.