Tomato and Cauliflower Salad

Name: Tomato and Cauliflower Salad
Ingredients: Peel and remove stem ends from tomatoes; cold boiled cauliflower; 1 tbsp. of chilli sauce; mayonnaise, boiled or French dressing

From One hundred picnic suggestions, 1915

Presented as published in 1915. 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

1601Calories

7 gProtein

20 gCarbs

166 gFat

Full nutrition (34 nutrients)

Calories1601 kcal

Protein7.3 g

Carbohydrates20 g

Fiber6.2 g

Sugars6.7 g

Total Fat166 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1682 mg

Potassium1008 mg

Calcium79 mg

Iron1.7 mg

Magnesium49 mg

Phosphorus173 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C170 mg

Vitamin A92 mcg

Vitamin E8.2 mg

Vitamin K370 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate249 mcg

Choline86 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 11. The excerpt below is the record exactly as published.

Tomato and Cauliflower Salad Peel and remove stem ends from tomatoes, scoop out the pulp, dust with salt and pepper, and stand up- side down to drain and cool. Fill with cold boiled cauliflower mixed with either mayonnaise, boiled or French dressing. If the latter be used add a tbsp. of chilli sauce

Cook this with the app: pantry check, scaling, and the assistant.