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Cauliflower with Dutch Sauce
From The century cook book, 1894
Serves 4
Use a dome-mould for a more regular shape.
Presented as published in 1894. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 126. The excerpt below is the record exactly as published.
uliflower, -with Dutch Sauce. Previous to cook- ing cauliflowers, they are divided, trimmed if large; then they are boiled, either in salt water
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