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Pickled Cauliflowers
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
31Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.7 g
Carbohydrates5.2 g
Fiber2 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4870 mg
Potassium278 mg
Calcium24 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C67 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
Folate97 mcg
Choline0.3 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 474. The excerpt below is the record exactly as published.
PICKLED CAULIFLOWERS. Take solid and white cauliflower; pull apart in bunches, spread on an earthen dish ; lay salt over them, and let them stand three days; then put into earthen jars and pour boiling salt and water over them ; PICKLES. 573 let them stand all night, then drain, put into glass jars and fill up with white vinegar prepared the same as for the onions
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