Cauliflower, Curried
From The Apsley cookery book, 1905
Presented as published in 1905. 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
524Calories
20 gProtein
86 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein20 g
Carbohydrates86 g
Fiber15 g
Sugars0.1 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol2.9 mg
Sodium4768 mg
Potassium1919 mg
Calcium260 mg
Iron4 mg
Magnesium123 mg
Phosphorus440 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C403 mg
Vitamin A7.7 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate613 mcg
Choline1.3 mg
Caffeine0 mg
Water561 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 21. The excerpt below is the record exactly as published.
Cauliflower, Curried. Ingredients . A medium-sized Cauliflower. | Half a pint of brown Gravy. Curry Powder
Cook this with the app: pantry check, scaling, and the assistant.