Cabbage and Grape Salad
From A lady of good taste, 1954
Garnish with a wreath of parsley and grapes.
Presented as published in 1954. 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
2148Calories
20 gProtein
106 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories2148 kcal
Protein20 g
Carbohydrates106 g
Fiber7.4 g
Sugars31 g
Total Fat184 g
Saturated Fat27 g
Monounsaturated Fat47 g
Polyunsaturated Fat102 g
Omega-312 g
Cholesterol93 mg
Sodium3889 mg
Potassium2649 mg
Calcium526 mg
Iron3.1 mg
Magnesium235 mg
Phosphorus523 mg
Zinc3.5 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D0.4 mcg
Vitamin C379 mg
Vitamin A40 mcg
Vitamin E7.6 mg
Vitamin K917 mcg
Vitamin B61.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline93 mg
Caffeine0 mg
Water1131 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.
1 teaspoon salt grapes Shred the cabbage coarsely and mix with the grapes and almonds. Mix the seasonings with the vinegar and onion and add to the mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.