Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Sauce | not in our table | 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
- 1/2 pint of sauce blanche
- 1/2 pint of sauce
- 3 cauliflowers
- 1 large cauliflower
- 4 persons
Directions
(Entremets, or Side-dish, to be served with the Second Course.)
1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French melted butter, No. 378; 3 oz. of butter; salt and water.
_Mode_.--Cleanse the cauliflowers as in the preceding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready 1/2 pint of sauce, made by recipe No. 378, pour it over the flowers, and serve hot and quickly.
_Time_.--Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25 minutes, after the water boils.
_Average cost_,--large cauliflowers, in full season, 6d. each.
_Sufficient_,--1 large cauliflower for 3 or 4 persons.
_Seasonable_ from the beginning of June to the end of September.
CAULIFLOWER AND BROCOLI.--These are only forms of the wild Cabbage in its cultivated state. They are both well known; but we may observe, that the purple and white Brocoli are only varieties of the Cauliflower.