vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cabbage Head Salad
From Magnet users cook book, 1920
Serves 6
Recipe by Mrs. C. W. King, Beechville, Ont.
Presented as published in 1920. 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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.6 g
Total Fat0.3 g
Sodium24 mg
Potassium311 mg
Calcium63 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin C60 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 9. The excerpt below is the record exactly as published.
CABBAGE HEAD SALAD. One cabbage, celery, Mayonnaise dversita ; onion. Remove outside leaves from a solid white cabbage and cut off stock close to leaves. Cut from centre with a sharp knife. Let stand 1 hour i salted cold or ice water. Drain, getting shell as dry as possible. .Cut up th centre with an equal amount of celery and a small piece of onion. Moisten with Mayonnaise dressing
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