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Cabbage and Nut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
348Calories
12 gProtein
36 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein12 g
Carbohydrates36 g
Fiber4.5 g
Sugars1.6 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium1194 mg
Calcium284 mg
Iron1.6 mg
Magnesium159 mg
Phosphorus293 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K267 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 18. The excerpt below is the record exactly as published.
Cabbage and Nut Salad Shred a small cabbage
Cook this with the app: pantry check, scaling, and the assistant.