Apple-Cabbage Salad
From Aunt Sammy's radio recipes, 1926
Serves six people.
Presented as published in 1926. 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
1202Calories
14 gProtein
98 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1202 kcal
Protein14 g
Carbohydrates98 g
Fiber3.5 g
Sugars22 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol241 mg
Sodium320 mg
Potassium2398 mg
Calcium550 mg
Iron0.9 mg
Magnesium159 mg
Phosphorus410 mg
Zinc2.8 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C404 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K542 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline12 mg
Caffeine0 mg
Water1209 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 12. The excerpt below is the record exactly as published.
APPLE-CABBAGE SALAD To make this salad, select good, tart, eating apples, peel, €ut into small cubes, and mix with finely chopped cabbage. You may use equal proportions of apple and cabbage, more apple, or more cabbage. The cream-salad dressing is made as follows: Beat Yi piiit of thick whipping cream until stiff; add 4^/2 tablespoons of lemon juice, 2 tablespoons of fresh-grated horse-radish, a grating of onion, a few drops of tabasco, and salt to taste. These seasonings can be changed ac- cording to individual preference, but be sure there is enough dressing in proportion to the cabbage and apple. Just a dash of cayenne pepper
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