vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
84Calories
3 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Sugars0 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium70 mg
Potassium412 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate146 mcg
Choline2.1 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 101. The excerpt below is the record exactly as published.
Cauliflower Salad Boil a head of cauliflower, throw in cold water until wanted; then tear apart, dry, put in a salad bowl, pour over a teacupful of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.