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Cauliflower Pickle, No. 3
From The new Annie Dennis cook book, 1905
Serves 8
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
33Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein1.5 g
Carbohydrates6.1 g
Fiber2.2 g
Sugars1.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium79 mg
Potassium266 mg
Calcium27 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate86 mcg
Choline1.1 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 8 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. 3 Prepare the cauliflower as for the mustard pickle. After draining from the vinegar, place in jars with three pods of red pepper, half cup of horseradish, tea- spoonful each of whole cloves and mace. Cover with good apple vinegar
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