To Cook Cauliflower
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
341Calories
14 gProtein
66 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories341 kcal
Protein14 g
Carbohydrates66 g
Fiber14 g
Sugars0.2 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium657 mg
Potassium1708 mg
Calcium274 mg
Iron18 mg
Magnesium99 mg
Phosphorus271 mg
Zinc1.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin C403 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate646 mcg
Choline6.2 mg
Water748 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 51. The excerpt below is the record exactly as published.
To Cook Cauliflower. Select a nice, white head, cut out the hard stem and green leaves, and put in cold salt water
Cook this with the app: pantry check, scaling, and the assistant.