Cauliflower Polonaise
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1019Calories
39 gProtein
184 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1019 kcal
Protein39 g
Carbohydrates184 g
Fiber21 g
Sugars13 g
Total Fat13 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium1701 mg
Potassium2067 mg
Calcium518 mg
Iron12 mg
Magnesium178 mg
Phosphorus595 mg
Zinc4.5 mg
Copper0.7 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C403 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate813 mcg
Choline32 mg
Caffeine0 mg
Water570 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 29. The excerpt below is the record exactly as published.
CAULIFLOWER POLONAISE Boil a cauliflower in salted water, drain and place on a hot platter. Rub a bowl with garlic. Grate into it two cups of bread crumbs. Fry in a large piece of fresh butter until yellowr and crisp ; season with salt
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