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Cauliflower en Mayonnaise
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
63Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein2.8 g
Carbohydrates9.6 g
Fiber3.2 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.4 mg
Sodium72 mg
Potassium417 mg
Calcium33 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate150 mcg
Choline0.8 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 196. The excerpt below is the record exactly as published.
Cauliflowers en Mayonnaise. — Take some large cold boiled Cauliflowers and break them into small branches, adding a little vinegar, salt, and pepper to season them ; then heap them on a dish, making them come to a point. Surround the dish with a garnish of cooked carrots, turnip, and green vegetables, pour plenty of white mayonnaise sauce
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