Cauliflower to Boil
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
182Calories
10 gProtein
32 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories182 kcal
Protein9.8 g
Carbohydrates32 g
Fiber12 g
Sugars4.2 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 24. The excerpt below is the record exactly as published.
CAULIFLOWER TO BOIL. Wash carefully and allow the cauliflower to lie in salted water for an hour at least ; then trim the leaves even with the top of the flower, removing the coarser outside leaves altogether. Put it head downwards in plenty of boiling water, salted (just enough salt to taste the water), and a small pinch of carbonate of soda, or half a teaspoonful of sugar
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