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Cauliflower Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss Baxter.
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
42Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories42 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Sodium30 mg
Potassium412 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Vitamin A0 mcg
Folate146 mcg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 30. The excerpt below is the record exactly as published.
Cauliflower Salad. Boil a cauliflower in salted water till tender, but not overdone; when cold cut it up neatly in small sprigs. Beat up together 3 tablespoonfuls of oil and 1 tablespoonful of tarragon vinegar, with pepper and salt to taste; rub the dish slightly with garlic, arrange the pieces of cauliflower on it, strew over them some capers, a little tarragon, chervil and parsley, all finely minced, and the least bit of dried thyme and marjoram powdered
Cook this with the app: pantry check, scaling, and the assistant.