Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 gallon of water allow 1 heaped tablespoonful of salt
- 1 heaped tablespoonful of salt
- 1 large cauliflower
- 3 persons
Directions
1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
_Mode_.--Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which generally are found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered. The water should be well skimmed; and, when the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower.
_Time_.--Small cauliflower, 12 to 15 minutes, large one, 20 to 25 minutes, after the water boils.
_Average cost_, for large cauliflowers, 6d. each.
_Sufficient_.--Allow 1 large cauliflower for 3 persons.
_Seasonable_ from the beginning of June to the end of September.