Cauliflower with Tomato Sauce
From Every-day dishes and every-day work, 1897
A tablespoonful of thick sweet cream may be added to the sauce before using if preferred.
Presented as published in 1897. 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
191Calories
7 gProtein
36 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories191 kcal
Protein7.2 g
Carbohydrates36 g
Fiber7.8 g
Sugars17 g
Total Fat1.9 g
Sodium1973 mg
Potassium1695 mg
Calcium82 mg
Iron5.7 mg
Magnesium91 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C44 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Water428 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 51. The excerpt below is the record exactly as published.
auliflower witli Tomato Sauce. — Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained stewed tomatoes heated to boiling, thickened with a tablespoonful of flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. Stewed Cauliflower. — Boil in as little water as possible, or steam until tender ; separate into small portions, add milk, cream, and salt to taste
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