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Broccoli, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Serve immediately to maintain color and texture.
Presented as published in 1892. 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
181Calories
15 gProtein
37 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein15 g
Carbohydrates37 g
Fiber14 g
Sugars8.2 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1377 mg
Potassium1768 mg
Calcium269 mg
Iron4 mg
Magnesium123 mg
Phosphorus391 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C533 mg
Vitamin A47 mcg
Vitamin E0.9 mg
Vitamin K595 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate379 mcg
Choline0 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 266. The excerpt below is the record exactly as published.
Brocoli, Boiled. — Trim off all leaves j that are not required or liked, and place the I brocoK in a pan of salted water to kill any I insects, &c., that may have taken shelter under i the stalks. Wash them well, and put them into an uncovered saucepan of boiling water, with a large table-spoonful of salt to every half gallon of water. Keep them boiling till done, which will be in about ten or fifteen minutes, according to size.
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