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Cauliflower Salad
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
55Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories55 kcal
Protein3.3 g
Carbohydrates9.4 g
Fiber3.9 g
Total Fat0.5 g
Sodium40 mg
Potassium548 mg
Calcium41 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C134 mg
Folate194 mcg
Water185 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.
Cauliflower salad Floating island Lady fingers Demi tasse DINNER Potage Honolulu Radishes Stuffed clams Chicken saute, Lafitte Beets a la Russe Green corn saute Gauffrette potatoes Biscuit glace, pistachio Assorted cakes Coffee Cauliflower salad. Boil two heads of cauliflower
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