Creamed Cauliflower

Name: Creamed Cauliflower
Ingredients: Remove leaves, cut off stalks and soak thirty minutes (head down) in cold water to cover.; pour over one and one-half cups WHITE SAUCE.

From What to Have for Dinner, 1905

Presented as published in 1905. 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

421Calories

24 gProtein

58 gCarbs

11 gFat

Full nutrition (32 nutrients)

Calories421 kcal

Protein24 g

Carbohydrates58 g

Fiber12 g

Sugars19 g

Total Fat11 g

Saturated Fat5.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol28 mg

Sodium773 mg

Potassium2237 mg

Calcium587 mg

Iron2.8 mg

Magnesium128 mg

Phosphorus629 mg

Zinc3.1 mg

Copper0.2 mg

Manganese1 mg

Vitamin C403 mg

Vitamin A298 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate617 mcg

Caffeine0 mg

Water854 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 36. The excerpt below is the record exactly as published.

CREAMED CAULIFLOWER. Remove leaves, cut off stalks and soak thirty minutes (head down) in cold water to cover. Cook (head up) in an uncovered kettle, until tender, in a large quan- tity of boiling salted water, to which has been added one-eighth teaspoon soda. Drain, separate flowerets, arrange in serving dish and pour over one and one-half cups WHITE SAUCE.

Cook this with the app: pantry check, scaling, and the assistant.