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Cream of Cauliflower Soup
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
602Calories
13 gProtein
38 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein13 g
Carbohydrates38 g
Fiber1 g
Sugars13 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol145 mg
Sodium108 mg
Potassium545 mg
Calcium348 mg
Iron2 mg
Magnesium45 mg
Phosphorus319 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C1.4 mg
Vitamin A300 mcg
Vitamin E0.9 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate55 mcg
Choline51 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 243. The excerpt below is the record exactly as published.
Cream of cauliflower soup. Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower
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