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Cauliflower, with Queen’s Sauce
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
221Calories
4 gProtein
2 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein3.9 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.1 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.1 g
Cholesterol69 mg
Sodium121 mg
Potassium106 mg
Calcium37 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.4 mcg
Choline5.9 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 138. The excerpt below is the record exactly as published.
CAULIFLOWER, with Queen’s Sauce. — Make the sauce with a bit of ham, fillet of veal, cut into small dice, a little butter, chopped pars- ley, shallots, and a clove of garlick ; soak this for a time on the fire ; then add a few spoonfuls of jelly broth, and half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.