vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Total Fat0.4 g
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C101 mg
Folate146 mcg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 25. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD. Boil cauliflowers in salt and water, so that a fork will go through them, but not too soft. Lay them in cold water, and then drain them ona sieve. Divide them in tufts the size of a walnut; arrange them neatly in a shal- low dish with strips of beet-root between, and pour over with a spoon a good salad cream
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