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Pickled Cauliflower
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
147Calories
3 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein3 g
Carbohydrates29 g
Fiber3.5 g
Sugars20 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium41 mg
Potassium563 mg
Calcium44 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C121 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
Folate175 mcg
Choline0 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Pickled Cauliflower. — Break three heads in small clusters, lay in salted water three minutes, then drain, use small onions if liked. Boil one quart cider vinegar, and one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.