Cauliflower Soup

Name: Cauliflower Soup
Ingredients: Select good-sized head of cauliflower; quart of boiling water; teaspoonful of salt; 1 pint of milk; a teaspoonful of onion juice; a bay leaf; 1 large tablespoonful of butter; 2 even tablespoonfuls of flour

From Delicate dishes, 1896

Presented as published in 1896. 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

1219Calories

43 gProtein

215 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1219 kcal

Protein43 g

Carbohydrates215 g

Fiber22 g

Sugars25 g

Total Fat33 g

Saturated Fat9.8 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol90 mg

Sodium4789 mg

Potassium2665 mg

Calcium1339 mg

Iron67 mg

Magnesium206 mg

Phosphorus884 mg

Zinc4.5 mg

Copper0.2 mg

Manganese1.5 mg

Vitamin D4.7 mcg

Vitamin C403 mg

Vitamin A158 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate864 mcg

Choline112 mg

Caffeine0 mg

Water1763 g

As published

This recipe was extracted from Delicate dishes (1896), page 4. The excerpt below is the record exactly as published.

CAULIFLOWER SOUP. Select good- sized head of cauliflower. Wash and pick apart. Put in quart of boiling water with teaspoonful of salt and simmer for half hour. Drain and add to the water I pint of milk, with a teaspoonful of onion juice and a bay leaf; rub together i large tablespoonful of butter, 2 even tablespoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.