Spiced Cauliflower

Ingredients

• To one gallon, one cup of white sugar
• one cup of white sugar
• twelve blades of mace
• a tablespoonful celery seed
• two dozen white pepper corns
• a tablespoonful of coriander seed
• the same of white mustard

Method

1. 1

   Select small, white, close bunches, boil in scalding brine for three minutes, drain, and sprinkle thickly with salt.

2. 2

   Brush off when dry; cover for two days with cold vinegar, setting the jar in the sun.

3. 3

   Pack carefully in glass jars; prepare and throw over them scalding vinegar seasoned with the listed spices.

4. 4

   Boil for five minutes.

5. 5

   Scald once a week for three weeks, tie up, and set away.

Nutrition per serving

Estimated from matched ingredients across 10 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.

SPICED CAULIFLOWER. Select small, white, close bunches, boil in scalding brine three min- utes, drain, and sprinkle thickly with salt ; brush off when dry ; cover for two days with cold vinegar, setting the jar in the sun ; pack care- fully in glass jars ; prepare and throw over them scalding vinegar, sea- soned thus : To one gallon, one cup of white sugar, twelve blades of mace, a tablespoonful celery seed, two dozen white pepper corns and some bits of red pepper pods, a tablespoonful of coriander seed and the same of white mustard

Cook this with the app: pantry check, scaling, and the assistant.