vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Souffle, 2
From Cookery for every household, 1914
Serves 1
Time to bake: 20 to 30 minutes. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
800Calories
29 gProtein
48 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein29 g
Carbohydrates48 g
Fiber8.8 g
Sugars14 g
Total Fat56 g
Saturated Fat19 g
Monounsaturated Fat20 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol394 mg
Sodium1230 mg
Potassium788 mg
Calcium467 mg
Iron4.2 mg
Magnesium107 mg
Phosphorus579 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D5 mcg
Vitamin C57 mg
Vitamin A505 mcg
Vitamin E2.1 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.4 mg
Folate149 mcg
Choline382 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 223. The excerpt below is the record exactly as published.
Cauliflower Souffle, 2 2 eggs. White pepper. Salt. A pinch of nutmeg. 1 cupful cooked cauli- flower. 1 cupful white sauce. 1 table-sp. grated cheese
Cook this with the app: pantry check, scaling, and the assistant.