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Cauliflower Snow
From A calendar of dinners, with 615 recipes, 1913
Serves 2
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
526Calories
25 gProtein
45 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein25 g
Carbohydrates45 g
Fiber13 g
Sugars2.2 g
Total Fat27 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Cholesterol370 mg
Sodium578 mg
Potassium1821 mg
Calcium214 mg
Iron4.8 mg
Magnesium105 mg
Phosphorus466 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C403 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate648 mcg
Choline239 mg
Caffeine0 mg
Water641 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.
Cauliflower Snow 2 tablespoonfuls melted Crisco 4 poached eggs 2 cauliflowers Salt and paprika to taste Toasted bread
Cook this with the app: pantry check, scaling, and the assistant.