vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower with Sauce
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
857Calories
6 gProtein
15 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein5.9 g
Carbohydrates15 g
Fiber5.9 g
Sugars0.3 g
Total Fat88 g
Saturated Fat55 g
Monounsaturated Fat23 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol231 mg
Sodium767 mg
Potassium858 mg
Calcium88 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C204 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K7.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate296 mcg
Choline21 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 520. The excerpt below is the record exactly as published.
CAULIFLOWER WITH SAUCE. Boil a large cauliflower — tied in netting — in hot salted water, from twenty-five to thirty minutes ; drain ; serve in a deep dish with the flower upwards and pour over it a cup of drawn butter in which has been stirred the juice of a lemon and a half teaspoonful of French mus- ta
Cook this with the app: pantry check, scaling, and the assistant.