Cauliflower Fritters
From 365 tasty dishes, 1906
Serve immediately.
Presented as published in 1906. 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
1135Calories
46 gProtein
149 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1135 kcal
Protein46 g
Carbohydrates149 g
Fiber12 g
Sugars11 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol390 mg
Sodium1150 mg
Potassium2343 mg
Calcium497 mg
Iron12 mg
Magnesium166 mg
Phosphorus817 mg
Zinc4.6 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D5 mcg
Vitamin C405 mg
Vitamin A420 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)9.5 mg
Folate850 mcg
Choline330 mg
Caffeine0 mg
Water832 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 41. The excerpt below is the record exactly as published.
Cauliflower Fritters. Boil a white head of cauliflower in salted water until tender. Set aside until cold, break into small branches. Have ready i cupful of bechamel sauce made with chicken stock and cream. While still hot add i tea- spoonful of granulated gelatine soaked in 3 tablespoonfuls of cold water. Stir until dis- solved then set aside until beginning to stiffen. Have ready i or more platters lightly brushed with melted butter. Dip each branch of cauliflower in the sauce until well coated, lay on the platter ; when all are so dipped set the platter aside until the sauce is thoroughly set. Prepare a fritter batter by mixing to- gether the yolks of 2 eggs and ^ of a cupful of cold water, stir this into i cupful of flour
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