vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Bavarian Salad
From The Cook County cook book, 1912
Serves 4
A creamy and rich salad.
Presented as published in 1912. 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
57Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein2.7 g
Carbohydrates8.6 g
Fiber3.1 g
Sugars0.9 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium148 mg
Potassium432 mg
Calcium44 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate146 mcg
Choline1 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 302. The excerpt below is the record exactly as published.
BAVARIAN SALAD.— Boil a head of cauliflower in equal parts of milk and water, until tender. Drain and break into small pieces, then set aside to cool. Have ready 2 tablespoons of chopped olives, and 2 tablespoons of minced hickory nuts. Garnish salad bowl and line it with water cress, dip each piece of cauli- flower in the minced olives and nuts and place on the cress. Pour over salad dressing
Cook this with the app: pantry check, scaling, and the assistant.