Boiled Cauliflower
From Instruction in cookery (London School Board receipts), 1890
Cooking time is approximately 1 hour.
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
182Calories
10 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein9.8 g
Carbohydrates32 g
Fiber12 g
Sugars4.2 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7120 mg
Potassium1646 mg
Calcium127 mg
Iron2.1 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C403 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate582 mcg
Choline0 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 11. The excerpt below is the record exactly as published.
BOILED CAULIFLOWER. Ingredients : — 2 qts. of Water. 1 large Cauliflower. 1 table-spoonful of Salt. 1 teaspoonful of Sugar
Cook this with the app: pantry check, scaling, and the assistant.