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Cauliflower Polonaise

Name: Cauliflower Polonaise
Yield: 6 servings
Ingredients: 1 head cauliflower; Yolks of 3 eggs; 1 1/2 teaspoons mustard; 1/2 cup olive oil; 1 1/2 teaspoons salt; 1/2 cup vinegar; 1 teaspoon powdered sugar; 2 tablespoons melted butter; 1/2 teaspoon paprika; 1 teaspoon chopped parsley

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

102Calories

5 gProtein

6 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein4.9 g

Carbohydrates5.5 g

Fiber2.1 g

Sugars0.6 g

Total Fat6.3 g

Saturated Fat5.8 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol103 mg

Sodium655 mg

Potassium316 mg

Calcium38 mg

Iron0.8 mg

Magnesium18 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C67 mg

Vitamin A75 mcg

Vitamin E0.4 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate109 mcg

Choline74 mg

Caffeine0 mg

Water133 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 59. The excerpt below is the record exactly as published.

CAULIFLOWER POLONAISE 1 head cauliflower Yolks of 3 eggs 11/2 teaspoons mustard Vi cup olive oil V/i teaspoons salt Vi cup vinegar 1 teaspoon powdered sugar 2 tablespoons melted butter Yz teaspoon paprika 1 teaspoon chopped parsley

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