Cauliflower (Stewed)
From The Apsley cookery book, 1905
The gravy must be made according to the recipe for 'Brown Gravy.'
Presented as published in 1905. 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
518Calories
20 gProtein
85 gCarbs
11 gFat
Full nutrition (27 nutrients)
Calories518 kcal
Protein20 g
Carbohydrates85 g
Fiber14 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.9 mg
Sodium4767 mg
Potassium1896 mg
Calcium249 mg
Iron3.7 mg
Magnesium118 mg
Phosphorus433 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin C403 mg
Vitamin A7.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate612 mcg
Water561 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 42. The excerpt below is the record exactly as published.
Cauliflower (Stewed). Ingredients. A medium-sized Cauliflower. | Half a pint of Brown Gravy
Cook this with the app: pantry check, scaling, and the assistant.