vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
591Calories
6 gProtein
15 gCarbs
56 gFat
Full nutrition (25 nutrients)
Calories591 kcal
Protein6.4 g
Carbohydrates15 g
Fiber3.9 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium72 mg
Potassium699 mg
Calcium136 mg
Iron0.7 mg
Magnesium38 mg
Phosphorus168 mg
Zinc0.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin C134 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Folate194 mcg
Water276 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Cauliflower Place in basin of water, top side down, and allow to stand for two or three hours, then wash carefully so as not to break off sprouts, removing all the outside leaves ; plunge into boiling water well salted; when done serve with a white sauce or cream. Creamed cauliflower is cooked in the same way, adding when done two cups of cream
Cook this with the app: pantry check, scaling, and the assistant.