Cauliflower and Shrimps

Name: Cauliflower and Shrimps
Ingredients: 1 teaspoonful COX’S INSTANT POWDERED GELATINE; ¢ lb. shrimps (cooked); I small cauliflower; 1 gill cream; 1 gill good white sauce; 1 tablespoonful sherry; Aspic Jelly (Recipe No. 16)

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

1290Calories

53 gProtein

157 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1290 kcal

Protein53 g

Carbohydrates157 g

Fiber14 g

Sugars85 g

Total Fat48 g

Saturated Fat26 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol439 mg

Sodium1513 mg

Potassium2443 mg

Calcium544 mg

Iron4.3 mg

Magnesium167 mg

Phosphorus913 mg

Zinc4.5 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C417 mg

Vitamin A109 mcg

Vitamin E0.3 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B123 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate613 mcg

Choline16 mg

Caffeine0 mg

Water977 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 19. The excerpt below is the record exactly as published.

CAULIFLOWER AND SHRIMPS. Six to eight persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE ¢ lb. shrimps (cooked) I small cauliflower 1 gill cream 1 gill good white sauce Aspic Jelly (Recipe No. 16) 1 tablespoonful sherry

Cook this with the app: pantry check, scaling, and the assistant.