Boiled Broccoli
From English and French cookery, 1890
Presented as published in 1890. 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
109Calories
9 gProtein
22 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories109 kcal
Protein9 g
Carbohydrates22 g
Fiber8.4 g
Sugars4.9 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium126 mg
Potassium1061 mg
Calcium161 mg
Iron2.4 mg
Magnesium74 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin C320 mg
Vitamin A28 mcg
Vitamin E0.5 mg
Vitamin K357 mcg
Vitamin B60.7 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate228 mcg
Water315 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 63. The excerpt below is the record exactly as published.
Boiled Broccoli. — Strip off the leaves that are not required, and cut the inner ones level with the flower ; wash in strong salt and water, and plunge into boiling water with a little salt
Cook this with the app: pantry check, scaling, and the assistant.