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Cabbage and Potato Salad

Name: Cabbage and Potato Salad
Yield: 1 servings
Ingredients: equal quantities of cold boiled potatoes; a pickled red cabbage; one-third as much white celery very finely shredded; seasoning with pepper; and salt; some mayonnaise or any good salad dressing

From Soyer's standard cookery, 1912

Serves 1

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

122Calories

4 gProtein

27 gCarbs

0 gFat

Full nutrition (29 nutrients)

Calories122 kcal

Protein4.5 g

Carbohydrates27 g

Fiber5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium377 mg

Potassium651 mg

Calcium72 mg

Iron9.1 mg

Magnesium47 mg

Phosphorus86 mg

Zinc0.7 mg

Copper1.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin K4.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate15 mcg

Water130 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 217. The excerpt below is the record exactly as published.

Cabbage and Potato Salad. Cut in thin slices equal quantities of cold boiled potatoes, a pickled red cabbage, and one-third as much white celery very finely shreded. Mix thoroughly in a salad bowl, seasoning with pepper and salt, and pour over the whole some mayon- naise or any good salad dressi

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