Cauliflower and Potato Salad
From Left-overs made palatable, 1902
A simple and creamy salad.
Presented as published in 1902. 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
382Calories
15 gProtein
83 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories382 kcal
Protein15 g
Carbohydrates83 g
Fiber17 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1146 mg
Potassium2137 mg
Calcium225 mg
Iron28 mg
Magnesium151 mg
Phosphorus287 mg
Zinc2.2 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate154 mcg
Water454 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 25. The excerpt below is the record exactly as published.
CAULIFLOWER AND POTATO SALAD 2 cups cold potatoes £ cup cold cauliflower
Cook this with the app: pantry check, scaling, and the assistant.