Cauliflower
From Buckmaster's cookery, 1887
Plenty of boiling water and room are essential.
Presented as published in 1887. 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
182Calories
10 gProtein
32 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories182 kcal
Protein9.8 g
Carbohydrates32 g
Fiber12 g
Sugars4.2 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 102. The excerpt below is the record exactly as published.
CAULIFLOWERS. Ingredients. Cauliflowers. Pounded Loaf Sugar. 1. Wash the cauliflower thoroughly clean. 2. Re- move the coarse outer leaves. 3. Split the stalk into four by cutting it across, but not deep enough to separate the flower. 4. Plunge it flower downwards into plenty of boiling water with a teaspoonful of sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.