vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower, Moulded, with Sauce
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for six or eight persons.
Presented as published in 1892. 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
86Calories
5 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein5.1 g
Carbohydrates15 g
Fiber6.1 g
Sugars0.5 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium62 mg
Potassium867 mg
Calcium64 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate292 mcg
Choline1.5 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 325. The excerpt below is the record exactly as published.
Cauliflower, Moulded, with Sauce. — Boil four large white cauliflowers in a little thin flour and water until tender, then cut oft' the stalks and press them head downwards into a hot basin. Turn them into a tureen, and pour round them a little tomato or piquante sauce
Cook this with the app: pantry check, scaling, and the assistant.