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Cauliflower Loaf
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
631Calories
11 gProtein
8 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein11 g
Carbohydrates8.3 g
Fiber3.3 g
Sugars0.6 g
Total Fat62 g
Saturated Fat33 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol187 mg
Sodium127 mg
Potassium590 mg
Calcium63 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus181 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C109 mg
Vitamin A87 mcg
Vitamin E1.4 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate177 mcg
Choline119 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 192. The excerpt below is the record exactly as published.
Cauliflower Loaf. Trim and parboil a fine cauliflower, then put it into cold water and drain it. Line the bottom of a stew-pan (of the size of the dish you intend to use) with slices of bacon, and place the cauliflower on them with the head downwards. VEGETABLES. 355 Make a stuffing Avith a fillet of veal, beef suet, parsley, seal- lions, muslirooms, all chopped small, salt, pepper, and three eggs ; "when these are well mixed together, put the stuffing into the open spaces of the cauliflower, pressing it in with the hand; season it well, and stew it with some stock
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