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Cauliflower (a la Française)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons.
Presented as published in 1892. 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
1626Calories
7 gProtein
14 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1626 kcal
Protein6.8 g
Carbohydrates14 g
Fiber5.9 g
Sugars0.1 g
Total Fat175 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol463 mg
Sodium3583 mg
Potassium874 mg
Calcium115 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A1473 mcg
Vitamin E5 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate297 mcg
Choline40 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 325. The excerpt below is the record exactly as published.
auliflower (a la Fran(,-aise). — Cut away the stalk and the green leaves, and divide a cauliflower into quarters. Put the branches into a little vinegar and water, then put them .into a stewpan with some boilinu; water, with a table-spoonful of salt in it, and let them boil until they are done. This may be ascertained liy taking a little piece between the finger and thumb, and if, though still firm, it give away easily, it is sufficiently cooked. > Drain the cauliflower and arrange it neatly in a dish. Pour over it a pint of good melted butter
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