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Cauliflower Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a pint and a half of sauce.
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
548Calories
15 gProtein
43 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein15 g
Carbohydrates43 g
Fiber6.6 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium993 mg
Potassium1195 mg
Calcium339 mg
Iron2.3 mg
Magnesium78 mg
Phosphorus359 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C203 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate319 mcg
Choline36 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 326. The excerpt below is the record exactly as published.
Cauliflower Sauce.— Make a pint of good white sauce. Boil a cauliflower
Cook this with the app: pantry check, scaling, and the assistant.