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Cauliflower Pickle
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
26Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein1.2 g
Carbohydrates3.6 g
Fiber1.5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium206 mg
Calcium17 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C50 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
Folate73 mcg
Choline0 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 146. The excerpt below is the record exactly as published.
saltpetre about the size of a nut ; when boiling, pour it on the cabbage, and cover it closely, and when cold, tie two folds of paper over the jar. It ■will be ready for use in a few days> ITo. 700. — Cauliflowers. Cut the cauliflowers in small sprigs ; put them into ajar, and sprinkle them well mth salt ; pour sufficient boiling water over to cover them ; tie paper over and let them remain till the next day ; then drain them carefully, and spread them on a clean cloth ; cover them ivith another, and let them remain till the following day, when they 'will • be quite dry ; boil some good white vinegar, adding ■white pepper-corns, a little bruised ginger, scraped horse-radish, and a little mace
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