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Cauliflower with Tomato Sauce
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
82Calories
4 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein3.8 g
Carbohydrates16 g
Fiber4.2 g
Sugars4.5 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium312 mg
Potassium678 mg
Calcium74 mg
Iron2.3 mg
Magnesium37 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate155 mcg
Choline13 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 34. The excerpt below is the record exactly as published.
CAULIFLOWER WITH TOMATO SAUCE Prepare as for stewed cauliflower ; and when done, serve with tomato sauce. Sauce : Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little oil or hot cream; salt to taste
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