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Cauliflower, Pickled
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost, Is. per pint jar.
Presented as published in 1892. 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
65Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2 g
Carbohydrates9.1 g
Fiber3.6 g
Sugars0.4 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium310 mg
Calcium51 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A54 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate63 mcg
Choline2.7 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 326. The excerpt below is the record exactly as published.
Cauliflower, Pickled. — This pickle should be made about the beginning of August. Choose firm, fresh, white heads, and let them be cut on a dry day. Pare away the leaves and the stem, and place the flowers for five minvites in. boiling water, but do not let them boil up, Drain them, and cut them into convenient-sized pieces, and leave them on a sieve to diy. Half till the jars, and fill them with cold vinegar in which spices have been boiled, allowing a quart of vinegar to two ounces of peppercorns, a drachm of cayenne, an ounce of ginger, and lialf an ounce of mace
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