Cauliflowers
From Home cookery, 1898
Presented as published in 1898. 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
312Calories
18 gProtein
40 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein18 g
Carbohydrates40 g
Fiber12 g
Sugars12 g
Total Fat9.2 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium220 mg
Potassium2012 mg
Calcium429 mg
Iron2 mg
Magnesium117 mg
Phosphorus484 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C403 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate582 mcg
Choline43 mg
Caffeine0 mg
Water1007 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
Cauliflowers. Soak in salt and water to kill the insects. Take off the outside leaves, and cut the thick part of the stalk crosswise. Put head-downwards into boiling salted water, and cook (uncovered) till tender, fifteen or twenty minutes. Drain. Serve with melted butter sauce, made with water or milk
Cook this with the app: pantry check, scaling, and the assistant.