Mediterraneansidevegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad
From The home cook book, 1905
Serves 2
Keep the flower-like appearance.
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
247Calories
5 gProtein
15 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein5.1 g
Carbohydrates15 g
Fiber5.9 g
Sugars0.1 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat9.8 g
Omega-30.7 g
Cholesterol5.3 mg
Sodium222 mg
Potassium828 mg
Calcium63 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus122 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A5.3 mcg
Vitamin E1.4 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate292 mcg
Choline4.3 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 85. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD Cold boiled cauliflower may be made into a deHcious salad. Break the head into small pieces, keeping the flower-like look as much as possible, and serve with a French dressing or a mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.