Cauliflower Loaf
From Dainty recipes, 1950
Presented as published in 1950. 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
452Calories
35 gProtein
30 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein35 g
Carbohydrates30 g
Fiber12 g
Sugars0.7 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium404 mg
Potassium1920 mg
Calcium234 mg
Iron5.5 mg
Magnesium109 mg
Phosphorus634 mg
Zinc4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C403 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate676 mcg
Choline588 mg
Caffeine0 mg
Water709 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 6. The excerpt below is the record exactly as published.
CAULIFLOWER LOAF Cook head of Cauliflower until tender and divide into small bits. Make thick white sauce and add to it four eggs
Cook this with the app: pantry check, scaling, and the assistant.