Boiled Cauliflower
From Home dissertations, 1891
It darkens while standing.
Presented as published in 1891. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.
BOILED CAULIFLOWER. Pick off the outside leaves ; cut the stalk close to the flowers ; lay it in cold water for half an hour ; if very large, quarter it ; put it in boiling water ; salt a little ; cook until tender ; drain well ; place it on a hot dish ; pour over plenty of drawn butter
Cook this with the app: pantry check, scaling, and the assistant.