Boiled Cauliflower
From The housekeeper's companion, 1883
Presented as published in 1883. 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 (33 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2510 mg
Potassium1663 mg
Calcium181 mg
Iron2 mg
Magnesium104 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.3 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
Water2447 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 124. The excerpt below is the record exactly as published.
Boiled Cauliflower. — To each half a gallon of water allow one heaped teaspoonful of salt. Choose cauliflowers that are close and white
Cook this with the app: pantry check, scaling, and the assistant.