vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Salad in Red Pepper Shells
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
429Calories
1 gProtein
3 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein1 g
Carbohydrates3.1 g
Fiber1.1 g
Sugars0.2 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium303 mg
Potassium170 mg
Calcium16 mg
Iron0.3 mg
Magnesium9 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate56 mcg
Choline0.4 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.
CAUUFLOWEB SALAD IN RED PEPPER SHELLS. Mrs. F. D. Gray. Select medium-size red peppers, removing all seeds and membranes from center. Take cold boiled cauli- flower, cut in small pieces, and mix with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.