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Pickled Cauliflower
From Original White House Cookbook, 1887
Serves 2
Ensure vinegar covers the pickle.
Presented as published in 1887. 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
473Calories
5 gProtein
115 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories473 kcal
Protein5.2 g
Carbohydrates115 g
Fiber6.1 g
Sugars100 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium121 mg
Potassium832 mg
Calcium66 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C201 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate291 mcg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 115. The excerpt below is the record exactly as published.
PICKLED CADLIFLOWER. Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully. When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar
Cook this with the app: pantry check, scaling, and the assistant.