Cauliflower Salad
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
2074Calories
27 gProtein
50 gCarbs
199 gFat
Full nutrition (33 nutrients)
Calories2074 kcal
Protein27 g
Carbohydrates50 g
Fiber12 g
Sugars1.8 g
Total Fat199 g
Saturated Fat29 g
Monounsaturated Fat47 g
Polyunsaturated Fat111 g
Cholesterol373 mg
Sodium1507 mg
Potassium2638 mg
Calcium274 mg
Iron3.9 mg
Magnesium135 mg
Phosphorus585 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D2.2 mcg
Vitamin C403 mg
Vitamin A149 mcg
Vitamin E29 mg
Vitamin K183 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate626 mcg
Choline296 mg
Caffeine0 mg
Water1256 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 17. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD (1.) Boil the cauliflower; when cold tear apart, dry on a soft cloth, and put in a salad- bowl. Pour over it half a pint of mayon- naise dressing. Garnish with lettuce-leaves and rings of hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.