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Cauliflower Salad

Name: Cauliflower Salad
Yield: 6 servings
Ingredients: 1 large cauliflower; 4 tbsps. of vinegar; 2 qts. of water; 1 pinch of pepper; 1 tbsp. of salt; 4 tbsps. of oil

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

29Calories

2 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein1.6 g

Carbohydrates4.7 g

Fiber2 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1196 mg

Potassium278 mg

Calcium31 mg

Iron0.3 mg

Magnesium17 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate97 mcg

Choline0 mg

Caffeine0 mg

Water417 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 100. The excerpt below is the record exactly as published.

CAULIFLOWER SALAD. Quantity for 6 Persons. 1 large cauliflower 4 tbsps. of vinegar 2 qts. of water 1 pinch of pepper 1 tbsp. of salt 1 pinch of salt 4 tbsps. of oil

Cook this with the app: pantry check, scaling, and the assistant.