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Cauliflower Pickles
From The century cook book, 1894
Serves 10
These pickles will keep for a year.
Presented as published in 1894. 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
589Calories
13 gProtein
86 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein13 g
Carbohydrates86 g
Fiber5.5 g
Sugars65 g
Total Fat17 g
Saturated Fat0.9 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.6 g
Cholesterol0 mg
Sodium26 mg
Potassium632 mg
Calcium150 mg
Iron5.7 mg
Magnesium190 mg
Phosphorus420 mg
Zinc3 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0.9 mcg
Vitamin E2.3 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate94 mcg
Choline56 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 94. The excerpt below is the record exactly as published.
one gallon of good cider vinegar, and let come to a boil; mix together one large cupful of flour, one pound of ground mustard, and three cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.