Cauliflower Salad
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
This salad must be served at once or the beetroot will colour the mayonnaise.
Presented as published in 1906. 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
916Calories
11 gProtein
29 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein11 g
Carbohydrates29 g
Fiber12 g
Sugars0.6 g
Total Fat84 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium821 mg
Potassium1666 mg
Calcium131 mg
Iron2.2 mg
Magnesium86 mg
Phosphorus261 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C403 mg
Vitamin A18 mcg
Vitamin E3.6 mg
Vitamin K180 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate588 mcg
Choline38 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 44. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD Ingredients : One large Cauliflower One small Beetroot One gill of Mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.