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Apple and Cabbage Salad
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
480Calories
16 gProtein
47 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein16 g
Carbohydrates47 g
Fiber11 g
Sugars11 g
Total Fat27 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium150 mg
Potassium1512 mg
Calcium232 mg
Iron3.4 mg
Magnesium116 mg
Phosphorus384 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate128 mcg
Choline3.8 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Apple and Cabbage Salad 2 cupfuls shredded cabbage 1 cupful diced apples 1 cupful chopped celery % cupful nut meats
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