Cauliflower Soup
From Physical culture cook book, 1901
Presented as published in 1901. 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
763Calories
48 gProtein
97 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein48 g
Carbohydrates97 g
Fiber12 g
Sugars22 g
Total Fat30 g
Saturated Fat4.6 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat3 g
Cholesterol74 mg
Sodium2152 mg
Potassium3169 mg
Calcium171 mg
Iron6.3 mg
Magnesium148 mg
Phosphorus649 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)24 mg
Folate691 mcg
Choline131 mg
Caffeine0 mg
Water1870 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 22. The excerpt below is the record exactly as published.
Cauliflower Soup. — Melt in a saucepan a tablespoonful of butter with three table- spoonfuls of flour. When these are thoroughly cooked but not browned — three minutes' stir- ring- over the fire will suffice — add three pints of veal or chicken stock, and finally half a good-sized cauliflower
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