Cauliflower in Batter

Name: Cauliflower in Batter
Ingredients: i parboiled cauliflower; 2 tablespoonsful breadcrumbs; 1 egg; 3 tablespoonsful flour; ½ pint milk; | teaspoonful salt

From Berridge House recipe book, 1910

Presented as published in 1910. 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

516Calories

28 gProtein

67 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories516 kcal

Protein28 g

Carbohydrates67 g

Fiber12 g

Sugars13 g

Total Fat15 g

Saturated Fat6.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol215 mg

Sodium2704 mg

Potassium2134 mg

Calcium478 mg

Iron4.8 mg

Magnesium132 mg

Phosphorus628 mg

Zinc3.4 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C403 mg

Vitamin A158 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.7 mg

Folate656 mcg

Choline192 mg

Caffeine0 mg

Water812 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 42. The excerpt below is the record exactly as published.

Cauliflower in Batter i parboiled cauliflower. Batter 2 tablespoonsful breadcrumbs, i egg, 3 tablespoonsful flour, \ pint milk. | teaspoonful salt, Method. — Mix flour and crumbs. Beat up egg ; add it whole to flour, then mix with milk till of coating consistency. Beat well. Lay aside half an hour. Divide cauliflower into natural sprigs. Coat with batter. Fry in hot fat. Drain. Dish immediately. Garnish with coralline pepper. Turnip Pudding a la Russe Wash, blanch, peel and boil some large turnips cut in slices, and warm in a saucepan with some melted butter, a pinch of sugar and some thick Bechamel sauce. Boil a minute, and pass through tammy, and add eggs to make puree a good sub- stance. Put into well-buttered mould which has a well in the centre. Steam and garnish the middle with prettily cut vegetables which have been stirred in Bechamel sauce. Can also be made with carrots or spinach. Scalloped Eggs 5 eggs, i teacupful mashed i tablespoonful Worcester potatoes, sauce, i teacupful boiled rice, | teaspoonful vinegar, | oz. butter, melted. Method. — Cook eggs three minutes. Remove 5 UPPLEMENTAR 1 ' RECIPES 127 shells. Chop roughly. Mix together rice and potatoes, seasonings and butter. Put mixture into scallop shells. Add breadcrumbs and bits of butter. Bake light brown. Egg Cutlets 1 oz. butter, 1 oz. flour, cayenne, salt, yolk of 1 egg

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