Cauliflower Beignets

Name: Cauliflower Beignets
Ingredients: Divide a cooked cauliflower; season them with salt; and pepper; into a well-made Bechamel or other good white sauce; made with 4 oz. of flour; one tablespoonful of sweet oil; a little tepid water; the white of an egg

From How to cook vegetables, 1911

Presented as published in 1911. 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

487Calories

19 gProtein

88 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein19 g

Carbohydrates88 g

Fiber0 g

Sugars0.2 g

Total Fat6.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium223 mg

Calcium50 mg

Iron7.2 mg

Magnesium36 mg

Phosphorus221 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.7 mg

Folate205 mcg

Choline147 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

Cauliflower Beig nets. Divide a cooked cauliflower into small pieces (sprigs or flowerets) of uniform size, trimming each a little ; season them with salt and pepper, and dip them into a well-made Bechamel or other good white sauce, which must be well reduced. Have ready a light frying batter made with 4 oz. of flour, one tablespoonful of sweet oil, a little tepid water, and the white of an egg

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