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Egg and Cauliflower Croustades
From Soyer's standard cookery, 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories2.7 kcal
Protein0.2 g
Carbohydrates0.1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.6 mg
Sodium11 mg
Potassium1.2 mg
Calcium5.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 144. The excerpt below is the record exactly as published.
Egg and Cauliflower Croustades. Cut some rounds from slices of bread (about half an inch thick) with a large cutter, and with a small cutter remove a little piece from the middle of each; dip the pieces of bread quickly into milk, and then into beaten egg, cover them with fine crumbs and fry them in boiling fat. Prepare some but- tered eggs in the usual way, and while the mixture is soft and creamy add some small pieces of cooked cauliflower to it; season with salt and pepper, dust of curry powder, and if liked, a teaspoonful of grated cheese
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