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Pickled Cauliflower

Name: Pickled Cauliflower
Yield: 10 servings
Ingredients: Two good sized cauliflowers; one pint of small onions; three medium sized red or green peppers; one-half pint of salt; two quarts of vinegar; four tablespoons of mustard; a pint of sugar

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

Presented as published in 1907. 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

241Calories

3 gProtein

50 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories241 kcal

Protein2.7 g

Carbohydrates50 g

Fiber3.4 g

Sugars42 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11426 mg

Potassium401 mg

Calcium55 mg

Iron0.8 mg

Magnesium26 mg

Phosphorus74 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate124 mcg

Choline2 mg

Caffeine0 mg

Water343 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 117. The excerpt below is the record exactly as published.

PICKLED CAULIFLOWER. Mrs. W. T. Leader. Two good sized cauliflowers, cut up. one pint of small onions, three medium sized red or green pep- pers. Dissolve one-half pint of salt in water to cover the vegetables and let stand over night, in the morn- ing drain. Bring to a boil two quarts of vinegar, four tablespoons of mustard and a pint of sugar

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