Preserved Cauliflower
From How to cook vegetables, 1911
Presented as published in 1911. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.
Preserved Cauliflower. Select small firm cauliflowers, remove the leaves, trim and peel the stalks. Steep them for several hours in cold water, during which time it must be changed at least three times. Then put the cauliflowers into sufficient warm water to cover them and boil up. Take the pot from the fite and let it stand 5 minutes, well covered. Take out the cauliflowers and cool in cold water. Then put them into jars, pour cold salted water
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