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Cauliflower Pickle, No. 1
From The new Annie Dennis cook book, 1905
Serves 20
Presented as published in 1905. 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
361Calories
6 gProtein
73 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein6.3 g
Carbohydrates73 g
Fiber7.7 g
Sugars54 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.6 mg
Sodium126 mg
Potassium1116 mg
Calcium139 mg
Iron2.6 mg
Magnesium64 mg
Phosphorus163 mg
Zinc1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C242 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate351 mcg
Choline2.7 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 32. The excerpt below is the record exactly as published.
Cauliflower Pickle, No. 1 To twelve heads of cauliflower put five quarts of vinegar, five teacupfuls of brown sugar, a tablespoon- ful of butter, one bottle of French mustard, a quarter pound box of common mustard, two tablespoonfuls of ground ginger, a cupful of garlic or dwarf onions, two green pepper pods, a half teaspoonf ul of cayenne pepper and one ounce of turmeric
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