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Creamed Cauliflower
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
88Calories
5 gProtein
12 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories88 kcal
Protein5 g
Carbohydrates12 g
Fiber3 g
Sugars3.4 g
Total Fat2 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium150 mg
Potassium520 mg
Calcium116 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus131 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate152 mcg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 193. The excerpt below is the record exactly as published.
CREAMED CAULIFLOWER RADISHES CHERRY PIE Breaded Veal Steak Wipe the steak with a damp cloth, then dip into fine breadcrumbs, then in beaten egg, then in crumbs again and saute in butter, suet, etc., until a golden brown in color, and the meat is tender throughout. New Potatoes in Cream Wash and scrape, do not pare, 8 small new potatoes. Cook in boiling salted water ; when tender, drain and cover with I c thin White Sauce (p. 38). Creamed Cauliflower Separate a cauliflower into sections, wash well, and cook in boiling salted water until tender, about 30 m. Drain and cover with i c Medium White Sauce
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