Fried Cauliflower
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
475Calories
30 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein30 g
Carbohydrates42 g
Fiber12 g
Sugars0.6 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol739 mg
Sodium279 mg
Potassium1840 mg
Calcium225 mg
Iron5.6 mg
Magnesium103 mg
Phosphorus586 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.8 mcg
Vitamin C403 mg
Vitamin A290 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate704 mcg
Choline573 mg
Caffeine0 mg
Water652 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.
Fried Cauliflower. Boil the cauliflower until half done. Mix two table- spoonfuls of flour with the yolks of two eggs, then add water enough to make a thin paste. Add salt to taste and two well beaten whites of eggs. Dip each bran h of cauliflower into the mixture, and fry in hot lard
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