side
Cauliflower Salad
From My best 250 recipes, 1907
Presented as published in 1907. 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
736Calories
11 gProtein
58 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein11 g
Carbohydrates58 g
Fiber12 g
Sugars26 g
Total Fat51 g
Saturated Fat6.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat25 g
Omega-33.4 g
Cholesterol0 mg
Sodium2454 mg
Potassium1864 mg
Calcium156 mg
Iron2.6 mg
Magnesium98 mg
Phosphorus278 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C405 mg
Vitamin A4.7 mcg
Vitamin E5.1 mg
Vitamin K132 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate585 mcg
Choline7 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD Soak a head of cauliflower in cold water; break it in flowerets and cook in salted, boiling water for thirty minutes. Keep it perfectly white ; if it boils too long it will lose its color. When done lift it carefully and stand aside to cool. At serving-time arrange it in a salad-bowl, sprinkle with chopped parsley and a tablespoonful of onion juice, then pour Italian dressing
Cook this with the app: pantry check, scaling, and the assistant.