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Cabbage-and-Celery Salad

Name: Cabbage-and-Celery Salad
Yield: 6 servings
Ingredients: shred cabbage very fine; cut celery into small dice; Put one gill of vinegar; stir in a well-beaten egg; a table-spoonful of olive oil; a teaspoonful of sugar; a salt-spoonful of mixed mustard

From Harper's cook book encyclopædia, 1902

Serves 6

A Southern dish.

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

81Calories

2 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories81 kcal

Protein2.3 g

Carbohydrates15 g

Fiber0.2 g

Sugars0.9 g

Total Fat0.9 g

Saturated Fat0.5 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol4.3 mg

Sodium76 mg

Potassium375 mg

Calcium81 mg

Iron0.4 mg

Magnesium25 mg

Phosphorus54 mg

Zinc0.4 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A5.3 mcg

Vitamin E0 mg

Vitamin K89 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate8.8 mcg

Choline7 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.

Cabbage-and-celery Salad (a South- ern dish). — Shred cabbage very fine and cut celery into small dice ; mix well together and sprinkle with salt and pepper. Put one gill of vinegar into a saucepan and stir in a well- beaten egg. Stir over a hot fire till as thick as cream, add a salt-spoonful of mixed mustard, a table-spoonful of olive oil, and a teaspoonful of sugar

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