vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From Kirmess cook book, 1907
Serves 2
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
908Calories
5 gProtein
15 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories908 kcal
Protein4.9 g
Carbohydrates15 g
Fiber5.9 g
Sugars0.4 g
Total Fat94 g
Saturated Fat13 g
Monounsaturated Fat22 g
Polyunsaturated Fat55 g
Cholesterol0 mg
Sodium643 mg
Potassium839 mg
Calcium70 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A0 mcg
Vitamin E14 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate291 mcg
Choline0.8 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD. Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and clull, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of let- tuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.