Cauliflower and Bacon
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
291Calories
14 gProtein
28 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein14 g
Carbohydrates28 g
Fiber12 g
Sugars0.1 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol21 mg
Sodium360 mg
Potassium1708 mg
Calcium124 mg
Iron2.1 mg
Magnesium89 mg
Phosphorus291 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C403 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate582 mcg
Choline15 mg
Caffeine0 mg
Water571 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 38. The excerpt below is the record exactly as published.
Cauliflower and Bacon. Dry the cauliflower and break up into small pieces, using all the flower and very little stalk or green. Cut a couple of slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.