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Pickled Cauliflower
From The national course in home economics, 1917
Serves 20
Recipe by Mrs. Thomas Jordan.
Presented as published in 1917. 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
235Calories
11 gProtein
34 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein11 g
Carbohydrates34 g
Fiber15 g
Sugars0.2 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium159 mg
Potassium1747 mg
Calcium182 mg
Iron3.3 mg
Magnesium113 mg
Phosphorus278 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C404 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate585 mcg
Choline0.9 mg
Caffeine0 mg
Water743 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 269. The excerpt below is the record exactly as published.
one ounce of black pepper, some small onions, three whole red peppers; boil these in vinegar enough to fill the jars; pour all over the cucumbers; can be used one day after makingc Mrs. Wilber. PICKLED CAULIFLOWER. Gather the cauliflowers on a fine day, selecting the whitest and firm- est. After separating them into bunches scald them thoroughly in hot salt and water but do not let them boil as that would discolor them; keep them covered while cooling; place them in a colander and after sprinkling lightly with salt drain thern twenty-four hours; to twenty heads give a pickle composed of two ounces of mustard, four ounces of coriander seed, two ounces of ginger, one ounce each of nutmeg and mace, four quarts of vinegar
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