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Lettuce-and-Cauliflower Salad (Salade de Laitue au Chou-Fleur)
From The Swedish, French, American cook book, 1918
Serves 6
Serve with any kind of meat for dinner, luncheon, or supper.
Presented as published in 1918. 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
45Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories45 kcal
Protein2.4 g
Carbohydrates8.1 g
Fiber2 g
Total Fat0.3 g
Sodium36 mg
Potassium413 mg
Calcium35 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C67 mg
Vitamin K21 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.2 mg
Folate97 mcg
Water188 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 435. The excerpt below is the record exactly as published.
Lettuce-and-Cauliflower Salad (Sa/ac7e deLaitue auChou-Reui ) Select nice white cauliflower, put in water, cook from twenty-five to thirty minutes; when nearly done, add a little salt, let simmer THE SWEDISH, FREN C.H for another five minutes. When done, take up on a platter, leave until cold, then put into the icebox until ready to use. Line the salad bowl with well-washed crispy leaves of lettuce
Cook this with the app: pantry check, scaling, and the assistant.