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Cauliflower Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
In serving separate the flowerets with a sharp knife.
Presented as published in 1914. 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
56Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein3.1 g
Carbohydrates10 g
Fiber4.1 g
Sugars1.7 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium622 mg
Potassium510 mg
Calcium35 mg
Iron1.6 mg
Magnesium25 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A83 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate149 mcg
Choline3.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD. 1 cauliflower, medium 10 pimentoes size 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.