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Tomato and Cauliflower Salad
From The home cook book, 1905
Serves 4
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
36Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.6 g
Carbohydrates7.4 g
Fiber2.1 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium282 mg
Calcium23 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate66 mcg
Choline4.3 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 89. The excerpt below is the record exactly as published.
TOMATO AND CAULIFLOWER SALAD Peel and slice ripe tomatoes. In a salad dish or bowl lay a slice of tomato and on this a few crumbs of scraped onion. 160 THE HOME COOK BOOK Next lay in pieces of cold boiled cauliflower
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