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Pickled Cauliflower

Name: Pickled Cauliflower
Yield: 8 servings
Ingredients: Break the heads into small pieces; 1 cup sugar; 1 tablespoon of mustard; tie white mustard, cloves, allspice and pepper in a bag; pour it in vinegar

From The household cook book, 1902

Serves 8

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

140Calories

1 gProtein

29 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories140 kcal

Protein1.3 g

Carbohydrates29 g

Fiber1.5 g

Sugars25 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium40 mg

Potassium211 mg

Calcium24 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus37 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A0.1 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

Folate73 mcg

Choline0 mg

Caffeine0 mg

Water184 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 395. The excerpt below is the record exactly as published.

PICKLED CAULIFLOWER— Break the heads into small pieces, and boil in salt and water 10 or 15 minutes; then drain carefully, and place in jars when cold; tie white mustard, cloves, allspice and pep- per in a bag, put it in vinegar and scald; take the vinegar from the stove, take out the bag, and to each quart add ^ cup sugar, and 1 tablesi3oon of mustar

Cook this with the app: pantry check, scaling, and the assistant.