Mediterraneanside
Cauliflower Salad
From Table Talk's illustrated cook book, 1906
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
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 21. The excerpt below is the record exactly as published.
CAULIFLOWER SALAD. COOK CAULIFLOWER. THEN PULL APART INTO FLOWERETTES; MARINATE WITH VINEGAR. OLIVE OIL, PEPPER AND SALT OVER NIGHT. WHEN READY TO SERVE, DRAIN AND ARRANGE ON A DISH; TUCK BETWEEN THE FLOWERETTES BOILED BEETS CUT INTO SLICES '.PLACE LETTUCE HEART IN TOP AND WREATHE BASE WITH STIFF MAYONNAISE
Cook this with the app: pantry check, scaling, and the assistant.