Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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 tea spoon salt in 4 qts
- 4 qts
- 3 raw eggs
- 1 saltspoon pepper
- 3 eggs beaten very stiff
- salt
- pepper
Directions
Trim leaves and wash well a good sized cauliflower; put 1 tea spoon salt in 4 qts. boiling water and add Y2 cup flour. This will take away nearly all the odor and leave the cauliflower white; boil cauliflower in this V^ hpur; drain so that no water is left in it; pass through a colander; soak 1 pt. white bread crumbs in warm milk; squeeze it well and pass through the colander; put in chop- ping bowl with the (^uilitiowcr ; add Ihe yokes of 3 raw eggs, 1
ZO THE WARREN COOK BOOK
tablespoon butter, % teaspoon salt and 1 saltspoon pepper; mix well together and finish by adding the whites of 3 eggs beaten very stiff; mix again lightly; butter a quart mould; pour the puree into it; have a sauce pan of boiling water so as to come within % inch of top of mould ; cook for forty minutes ; remove from water ; place a warm plate over top of mould and turn it over.