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Cauliflower, German Style

Name: Cauliflower, German Style
Yield: 1 servings
Ingredients: Boil a large white head of cauliflower; the beaten yolks of 2 eggs; a little cream or milk; 2 heaping tablespoons of grated cheese; a pinch of cayenne pepper; a pinch of salt

From San Rafael cook book, 1906, 1906

Serves 1

This may be used as an entree.

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

221Calories

18 gProtein

5 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories221 kcal

Protein18 g

Carbohydrates5 g

Fiber1 g

Sugars0.4 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol385 mg

Sodium418 mg

Potassium303 mg

Calcium201 mg

Iron2 mg

Magnesium24 mg

Phosphorus314 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C34 mg

Vitamin A195 mcg

Vitamin E1.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate96 mcg

Choline296 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

CAULIFLOWER, GERMAN STYL&— Mrs. H. 0. Howltt. Boil a large white head of cauliflower in salted water until tender; then, place it in a baking dish, and pour over it this mixture; the beaten yolks of 2 eggs mixed with a little cream or milk, 2 heaping tablespoons of grated cheese, a little melted butter, a pinch of cayenne 78 VEGETABLES pepper, a pinch, of sal

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