Cabbage and Carrot Salad

Name: Cabbage and Carrot Salad
Ingredients: 1 cup raw carrot; 2 cups finely shredded cabbage; 2 sliced green onions; ¼ cup chopped parsley; season with plenty of mayonnaise

From Science of food & cookery, 1921

Presented as published in 1921. 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

170Calories

7 gProtein

39 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories170 kcal

Protein7.2 g

Carbohydrates39 g

Fiber15 g

Sugars6.8 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium174 mg

Potassium1598 mg

Calcium275 mg

Iron3.3 mg

Magnesium89 mg

Phosphorus159 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C202 mg

Vitamin A1111 mcg

Vitamin E1 mg

Vitamin K79 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate300 mcg

Choline13 mg

Caffeine0 mg

Water556 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 106. The excerpt below is the record exactly as published.

CABBAGE AND CARROT SALAD i cup raw carrot ground 2 cups finely shredded cabbage through a food mill 2 sliced green onions J4 cup chopped parsley Mix, and season with plenty of mayonnaise

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