vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
116Calories
3 gProtein
13 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein2.8 g
Carbohydrates13 g
Fiber3.2 g
Sugars3.9 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium161 mg
Potassium452 mg
Calcium35 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A1.3 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate155 mcg
Choline5.9 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD. Remove the leaves from one large cauliflower and boil for one-half hour in water slightly salted. Take out, drain, and divide it into small branches. Arrange in the center of a dish, and garnish with strips of pickled beets. Pour cream dressing or a breakfast-cupful of mayonnaise dressing
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