Apple and Cabbage Salad

Name: Apple and Cabbage Salad
Ingredients: One half small cabbage; three tart apples, peeled and chopped; a couple stalks of celery; V4 tsp. salt

From The Relief Societ Cookbook, 1930

Presented as published in 1930. 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

414Calories

6 gProtein

100 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories414 kcal

Protein6.2 g

Carbohydrates100 g

Fiber7 g

Sugars55 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium733 mg

Potassium1630 mg

Calcium253 mg

Iron0.7 mg

Magnesium93 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C203 mg

Vitamin A11 mcg

Vitamin E0.3 mg

Vitamin K271 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline18 mg

Caffeine0 mg

Water958 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 30. The excerpt below is the record exactly as published.

APPLE AND CABBAGE SALAD One half small cabbage, shred very fine, allow to stand 2 minutes, in boiling water, drain and immerse in cold water until cool. Drain, add three tart apples, peeled and chopped, and a couple stalks of celery. Sprinkle with V4 tsp. salt

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