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Cauliflower Salad
From Harper's cook book encyclopædia, 1902
Serves 3
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
592Calories
7 gProtein
13 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein6.6 g
Carbohydrates13 g
Fiber3.9 g
Sugars0.5 g
Total Fat57 g
Saturated Fat9.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol93 mg
Sodium543 mg
Potassium690 mg
Calcium67 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C134 mg
Vitamin A38 mcg
Vitamin E2.6 mg
Vitamin K135 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate206 mcg
Choline74 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.
Cauliflower Salad. — Boil a head of cauliflower, throw in cold water until wanted, then tear apart, dry on a soft towel, put in a salad-bowl, pour over a teacupful of mayonnaise ; garnish with lettuce leaves and rings of hard- boiled eggs
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