Beet and Cabbage Salad
From Left-overs made palatable, 1902
A crunchy and flavorful salad.
Presented as published in 1902. 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
408Calories
16 gProtein
82 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories408 kcal
Protein16 g
Carbohydrates82 g
Fiber30 g
Sugars40 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium919 mg
Potassium3283 mg
Calcium225 mg
Iron4.7 mg
Magnesium201 mg
Phosphorus320 mg
Zinc2.9 mg
Copper1.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate946 mcg
Water919 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 24. The excerpt below is the record exactly as published.
BEET AND CABBAGE SALAD Half a raw cabbage 6 cold beets Pepper Salt
Cook this with the app: pantry check, scaling, and the assistant.