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Cauliflower à la Villeroi
From European and American cuisine, 1914
Serves 4
Can be used as a garnish around roasted veal or broiled meat.
Presented as published in 1914. 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
51Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein2.6 g
Carbohydrates8 g
Fiber3.3 g
Sugars0.1 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1780 mg
Potassium418 mg
Calcium35 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A0.1 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
Folate147 mcg
Choline0.2 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 323. The excerpt below is the record exactly as published.
Cauliflower & la Villeroi. — Prepare a Villeroi sauce (see Sauces). Separate the roses of a nice head of cauliflower, place in a saucepan, cover with boiling water, boil 15 minutes ; then add Yi tablespoonf ul salt, draw the saucepan to side of stove, let it remain 5 minutes ; di*ain the roses in a sieve, dry on a napkin, sprinkle over 1 even tablespoonful salt and a sprinkle of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.