Mediterraneanside
Cauliflower Salad
From Foods that will win the war, 1918
Presented as published in 1918. 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
469Calories
3 gProtein
50 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein3.1 g
Carbohydrates50 g
Fiber4.3 g
Sugars41 g
Total Fat29 g
Saturated Fat4.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2887 mg
Potassium233 mg
Calcium39 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate57 mcg
Choline51 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 41. The excerpt below is the record exactly as published.
3 tablespoons chopped pickle 1 cup cooked salad dressing 7 Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meal or fish, 30 minutes before adding other ingredients, the flavor is much improved. CAULIFLOWER SALAD 1 cup cooked cauliflower 1 tablespoon chopped 1 cup cooked salad dressing pimento 3 tablespoons chopped pickle 1 tablespoon vinegar
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