vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickled Cauliflowers
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 171. The excerpt below is the record exactly as published.
Pickled Cauliflowers. Two cauliflowers, cut up ; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four table- spoonfuls of musta
Cook this with the app: pantry check, scaling, and the assistant.