vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fried Cauliflower
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
438Calories
22 gProtein
67 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein22 g
Carbohydrates67 g
Fiber7.8 g
Sugars4.1 g
Total Fat9.1 g
Saturated Fat4.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol196 mg
Sodium183 mg
Potassium1364 mg
Calcium220 mg
Iron5.4 mg
Magnesium88 mg
Phosphorus401 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C268 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate502 mcg
Choline161 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 133. The excerpt below is the record exactly as published.
Fried Oauliflower Parboil two cauliflowers in salted water. Drain and break them in small bunches. Make a batter of two tablespoons of olive oil, six ounces of flour, salt and white pepper, three eggs, and one glass of milk
Cook this with the app: pantry check, scaling, and the assistant.