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Cauliflowers, Boiled
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
44Calories
3 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.5 g
Carbohydrates7.6 g
Fiber2.9 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium620 mg
Potassium412 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate147 mcg
Choline0 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 463. The excerpt below is the record exactly as published.
Cauliflowers, Boiled. — When clean- ed and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread ; boil till tender ; take off, drain, and dish them ; serve with a sauce spread over, and made with melted butter, salt, pepper, grated nutmeg, chopped parsley, and vine- gar
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