vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From Lowney's cook book, 1907
Serves 1
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
500Calories
10 gProtein
14 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein10 g
Carbohydrates14 g
Fiber4.7 g
Sugars1.3 g
Total Fat45 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol36 mg
Sodium535 mg
Potassium798 mg
Calcium246 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C168 mg
Vitamin A176 mcg
Vitamin E3.2 mg
Vitamin K177 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate245 mcg
Choline13 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 70. The excerpt below is the record exactly as published.
Cauliflower Salad Marinate one cup cold boiled cauliflower with a French dressing. Drain, add boiled dressing. Chill. Serve on bed of water cress and sprinkle with grated Edam cheese
Cook this with the app: pantry check, scaling, and the assistant.