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Cauliflower (Boiled)
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
46Calories
3 gProtein
8 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories46 kcal
Protein2.6 g
Carbohydrates8.1 g
Fiber3 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium44 mg
Potassium413 mg
Calcium35 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate147 mcg
Choline0.2 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 60. The excerpt below is the record exactly as published.
Cauliflower (Boiled)—Ingredients—Cauliflower, salt water
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