Creamed Cauliflower
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.
Creamed Cauliflower Remove the outer leaves from the stalk. Place the cauliflower, head down, in cold, slightly salted water for thirty minutes. (This will draw any insects that may be lurking in the head.) Break or cut into suit- Digitized by Google 32 DOMESTIC SCIENCE able pieces and cook cauliflower in boiling salted water, covered, till tender; drain, separate the little bunches and reheat in white sauce
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