Cauliflower and Tomatoes
From Domestic science, principles and application, 1914
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
249Calories
13 gProtein
44 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories249 kcal
Protein13 g
Carbohydrates44 g
Fiber16 g
Sugars8.6 g
Total Fat2.4 g
Sodium1136 mg
Potassium2512 mg
Calcium164 mg
Iron4.7 mg
Magnesium131 mg
Phosphorus309 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin C425 mg
Folate582 mcg
Water776 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 26. The excerpt below is the record exactly as published.
Cauliflower and Tomatoes Method. — Soak the cauliflower in cold water, head down, for 3^ hour. Cook in boiling salted water for 3^ hour. Drain, and place the head on a hot serving dish. Serve with Tomato Sauce.
Cook this with the app: pantry check, scaling, and the assistant.