Pickled Cauliflower
From La cuisine creole, 1885
Avoid dark spices to prevent discoloration.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.
PICKLED CAULIFLOWEB. Take large, ripe, full-blown cauliflowers; divide the pièces equally and throw them into a kettle of boiling water; boil them until a lîttle soft, but not as much as if for the table. Take the pièces ont and let them cool 114 LA CUISINE CREOLE. m then seald an ounce of mace^ to each quart of good cider vinegar, and pour it hot on the cauliflower. Spices such as are usually used in pickling
Cook this with the app: pantry check, scaling, and the assistant.