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Boiled Cauliflower
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2455 mg
Potassium412 mg
Calcium32 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 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
Folate146 mcg
Choline0 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 132. The excerpt below is the record exactly as published.
Boiled Oauliflower Select a medium-sized cauliflower. Trim neatly and soak it in salt and water for two hours. Then examine it thoroughly and wash it in fresh water. Place it in a saucepan with a small handf ul of salt, white pepper, and enough water to cover
Cook this with the app: pantry check, scaling, and the assistant.