vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Mayonnaise
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Another garnish for cauliflower is pickled beets.
Presented as published in 1911. 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
61Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein3.3 g
Carbohydrates12 g
Fiber4.7 g
Sugars0.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2457 mg
Potassium504 mg
Calcium61 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate149 mcg
Choline1.8 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.
and pepper, then pour over it a dressing made this way: Beat the yolks of two eggs, add two tablespoons of melted butter and beat again. Add two table- spoons thick sour cream, two tablespoons sugar, a sprinkle of mustard and half cup of vinegar. Beat until thoroughly mixed, pour over the cabbage and toss lightly until uniformly sea- soned. CAULIFLOWER MAYONNAISE— Take cold boiled cauli- flower, break into branches, adding salt, pepper and vinegar to season. Heap on a platter, making the flowers come to a point 32 SALADS at the top. Surround with a garnish of cooked and diced car- rots, turnips, green pe
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