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Stewed Cauliflower
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 125. The excerpt below is the record exactly as published.
Stewed Cauliflower Select a nice, fresh head of cauliflower, break it apart, trim the stem ends carefully, and let stand a few minutes in cold, slightly salted water, then drain and put in a granite stew pan with cold, slightly salted water, and let boil till tender. It is a good plan to tie the cauliflower in a net, so that it can be lifted out of the boiling water when done, without breaking the flower. Prepare a cream sauce of milk and butter, thicken with a little flour, and season with salt and pepper. A beaten egg, may be added, if liked
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