Mediterraneansidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From The table, 1889
Serves 4
Presented as published in 1889. 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
37Calories
3 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein2.8 g
Carbohydrates6.2 g
Fiber3.5 g
Sugars3.1 g
Total Fat0.7 g
Saturated Fat0.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2 g
Omega-30.5 g
Cholesterol0 mg
Sodium23 mg
Potassium213 mg
Calcium25 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A1.5 mcg
Vitamin E1.3 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline59 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 253. The excerpt below is the record exactly as published.
Cauliflower Salad. — Take a medium-sized head of cooked cauli- 312 THE TABLE. flower ; pare off the root, and detach it into equal-sized flowerets ; place these in a salad-bowl, seasoning with a pinch of salt, half a pinch of pep- per, and sprinkle over a pinch of chopped parsley ; add three tablespoon- fuls of vinegar, two of good oil, and mix all well together with a wooden spoon, then serve. 1041. Celery Salad. — If- the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds ; wash thoroughly in cold water, lift it up with the hands, and drain in a cloth. When well drained, place the celery in a salad-bowl, and season with a pinch of salt, half a pinch of pepper
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