Pickled Cauliflower
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1115Calories
49 gProtein
175 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1115 kcal
Protein49 g
Carbohydrates175 g
Fiber71 g
Sugars0.9 g
Total Fat13 g
Saturated Fat2.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium527 mg
Potassium7792 mg
Calcium959 mg
Iron19 mg
Magnesium519 mg
Phosphorus1141 mg
Zinc7 mg
Copper2.1 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C1613 mg
Vitamin A29 mcg
Vitamin E0.9 mg
Vitamin K139 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate2353 mcg
Choline9.6 mg
Caffeine0 mg
Water3143 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 39. The excerpt below is the record exactly as published.
PICKLED CAULIFLOWER. Ingredients. 4 Cauliflowers. Salt, i Quart Vinegar. J Oz. Mace. 3 Ozs. Peppercorns. l Teaspoonful Alum. Small Piece of Ginger
Cook this with the app: pantry check, scaling, and the assistant.