Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one head of cauliflower
- one pint milk
- one tablespoon of butter
- two tablespoons flour
- one-half teaspoon salt
- salt
- pepper
Directions
Take one head of cauliflower and boil until tender; then make the following sauce and add: One pint milk or cream, one tablespoon of butter, if cream is used (or two if you use milk), two tablespoons flour, one-half teaspoon salt and one-half salt spoon pepper. Heat cream
GRAYVILLE COOK BOOK 43
in double boiler, melt the butter in cup until it bubbles. Add dry flour and beat smooth, add pepper and salt. Stir in boiling cream. Cook five minutes and add grated cheese just before serving. — Mrs. W. H. Robinson.