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Cauliflower Pickle
From Royal Victoria cook book, 1900
Serves 3
Mrs. LAIDLAW.
Presented as published in 1900. 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
466Calories
11 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein11 g
Carbohydrates86 g
Fiber25 g
Sugars37 g
Total Fat6.2 g
Saturated Fat0.7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium2411 mg
Potassium1173 mg
Calcium302 mg
Iron12 mg
Magnesium147 mg
Phosphorus269 mg
Zinc2.7 mg
Copper0.6 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0.4 mcg
Vitamin E9.7 mg
Vitamin K38 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate250 mcg
Choline27 mg
Caffeine0 mg
Water494 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 68. The excerpt below is the record exactly as published.
CAULIFLOWER PICKLE.—Steam the cauliflower a little but not too soft, then break into smal] pieces and put it into a brine, | tablespoon salt to a quart of water. Let stand for 24 hours, drain off and it is ready for the dressing. Dressing :—T'wo quarts vinegar, add 6 tablespoons best mustard, 14 cups brown sugar, } cup flour, $ ounce tumeric, 4 ounce curry powder
Cook this with the app: pantry check, scaling, and the assistant.