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Boiled Broccoli
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
27Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories27 kcal
Protein2.2 g
Carbohydrates5.5 g
Fiber2.1 g
Sugars1.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium32 mg
Potassium265 mg
Calcium40 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C80 mg
Vitamin A7 mcg
Vitamin E0.1 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate57 mcg
Water79 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 53. The excerpt below is the record exactly as published.
Boil Broccoli. — Strip off the dead outside leaves, and cut VEGETABLES. 75 the inside ones even with the flower ; cut off the stalk close, and put it head downwards into a pan of strong salt and water
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