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Cauliflower Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Cauliflower Salad. The cauliflowers for salads must not be over-cooked, otherwise they will turn into a puree when seasoning them. Divide them into small sprigs or pieces, place in a salad bowl, season with salt, pepper, chopped chervil and Tarragon, and mix with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.