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Cauliflower
From The complete cook book, 1900
Serves 4
Be careful not to overcook.
Presented as published in 1900. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate146 mcg
Choline0 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 56. The excerpt below is the record exactly as published.
CAULIFLOWER. The leaves should be green and fresh, and the heads creamy white. Remove the green stalks and outside I20 The Complete Cook Book. leaves, and soak in cold salted water with the flowerets down one hour. Drain, and if large, cut them in quar- ters. Tie them in a piece of cheese cloth, and put into well salted boiling water and milk
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