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Scrambled Cauliflower
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 45. The excerpt below is the record exactly as published.
SCRAMBLED CAULIFLOWER— Trim off the coarse outer leaves of a cauliflower. After soaking and cooking, drain well and divide into branches. Sprinkle with nutmeg, salt and pepper and toss into a frying pan with hot butter or olive oil
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