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Curried Cauliflower
From Soyer's standard cookery, 1912
Serves 6
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
69Calories
4 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein3.7 g
Carbohydrates12 g
Fiber4.5 g
Sugars1.1 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium46 mg
Potassium591 mg
Calcium48 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate200 mcg
Choline2 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 92. The excerpt below is the record exactly as published.
Curried Cauliflower. Boil two cauliflowers carefully without breaking the heads. Take the flower part and arrange neatly in a deep dish. Fry one medium-sized onion (cut in slices) in clarified fat until brown, mix in a dessertspoonful of flour and three-quarters of a dessertspoonful of curry powder, and three parts of a tum- blerful of weak stoc
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