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Cauliflower Sauce
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
498Calories
12 gProtein
35 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein12 g
Carbohydrates35 g
Fiber3 g
Sugars10 g
Total Fat37 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol20 mg
Sodium955 mg
Potassium689 mg
Calcium301 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C80 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
Folate138 mcg
Choline36 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 108. The excerpt below is the record exactly as published.
CAULIFLOWER SAUCE. Contributed. To a pint of white sauce add a cupful of boiled chopped cauliflower. Beheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.