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Cauliflower Pickle
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
389Calories
10 gProtein
76 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein9.7 g
Carbohydrates76 g
Fiber7.8 g
Sugars54 g
Total Fat6.7 g
Saturated Fat0.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium1244 mg
Potassium1021 mg
Calcium152 mg
Iron3.1 mg
Magnesium109 mg
Phosphorus260 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A0.3 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate324 mcg
Choline21 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 174. The excerpt below is the record exactly as published.
Cauliflower Pickle Trim and cut up cauliflower, boil in slightly salted water till tender, and for every head of cauliflower allow 2 heaping, tablesp ground mustard, 1 tablesp flour, 1 teasp salt, % cup brown sugar, and a little turmeric with cider vinegar enough to cover
Cook this with the app: pantry check, scaling, and the assistant.