Pickled Cauliflower
From Blue Ribbon cook book, 1905
A little Blue Ribbon mustard may be added, if desired.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 74. The excerpt below is the record exactly as published.
Pickled Cauliflower—Break the head into small pieces, and boil in salt and water 10 or 15 minutes; then drain carefully, and place in jars when cold. Put Blue Ribbon pickling spice in a bag, using 1 tablespoon to a quart of vinegar and scald; take the vinegar from the stove, take out the bag, and to each quart add % cup sugar;
Cook this with the app: pantry check, scaling, and the assistant.