Cauliflower with Tomato Sauce
From Healthful cookery, 1904
A tablespoonful of thick sweet cream may be added to the sauce before serving.
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
519Calories
24 gProtein
89 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories519 kcal
Protein24 g
Carbohydrates89 g
Fiber27 g
Total Fat8.4 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium1159 mg
Potassium3798 mg
Calcium299 mg
Iron6.6 mg
Magnesium203 mg
Phosphorus562 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C842 mg
Vitamin A67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate1199 mcg
Water1276 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 46. The excerpt below is the record exactly as published.
1 tablespoonful Gluten flour, 1 egg. Steam the cauliflower until tender, separate into small portions, dish, and serve with egg sauce, pre- pared by heating a pint of rich milk or very thin cream to boiling, and stirring into it a level table- spoonful of Gluten Flour rubbed smooth with a little cold milk. Let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened. Then add slowly the well-beaten yolk of one egg, stirring rapidly, so that it shall be well mingled with the whole. Add salt to taste, and let it boil up once. It should be the consistency of thick cream. 136 Healthful Cookery Cauliflower with Tomato Sauce. — 2 heads cauli- flower, 1 pint stewed tomato
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