Cauliflower with White Sauce
From Raleigh recipe book, 1925
Presented as published in 1925. 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
2073Calories
32 gProtein
95 gCarbs
174 gFat
Full nutrition (34 nutrients)
Calories2073 kcal
Protein32 g
Carbohydrates95 g
Fiber12 g
Sugars0.2 g
Total Fat174 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol668 mg
Sodium289 mg
Potassium2252 mg
Calcium449 mg
Iron6.4 mg
Magnesium136 mg
Phosphorus672 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C403 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate706 mcg
Choline147 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 16. The excerpt below is the record exactly as published.
CAULIFLOWER WITH WHITE SAUCE Trim off the outside leaves, and put the cauliflower into well salted boiling water. Be careful to take it out as soon as tender to prevent it dropping to pieces. Make in a saucepan or double boiler a white sauce as follows : Put butter the size of a large egg into the pan and when it begins to bubble stir in a scant half teacup of flour which has been sifted, stir well until cooked, then add two teacups of thin cream, some pepper and salt
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