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Cauliflower, Polonaise
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
417Calories
6 gProtein
20 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein6.3 g
Carbohydrates20 g
Fiber6.2 g
Sugars0.5 g
Total Fat36 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol91 mg
Sodium120 mg
Potassium847 mg
Calcium85 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A291 mcg
Vitamin E1 mg
Vitamin K3.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate300 mcg
Choline9.1 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 252. The excerpt below is the record exactly as published.
Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs
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