vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower with Cream Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
202Calories
8 gProtein
32 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein8.3 g
Carbohydrates32 g
Fiber4.2 g
Sugars6 g
Total Fat4.8 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium2095 mg
Potassium626 mg
Calcium257 mg
Iron8.5 mg
Magnesium43 mg
Phosphorus199 mg
Zinc1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C101 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate177 mcg
Choline25 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 121. The excerpt below is the record exactly as published.
Cauliflower with Cream Sauce. Take off the green leaves and the stalk of the cauliflower. Wash, and put on to cook in boiling water. Boil gently for half an hour. Turn off the water, and add one pint of milk, one pint of boiling water and one table-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.