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Cabbage Hot Slaw
From The Pattern cook-book, 1890
Serves 4
Requires constant attention while cooking.
Presented as published in 1890. 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
11Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium1.2 mg
Calcium3.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 114. The excerpt below is the record exactly as published.
CABBAGE HOT SLAW. Chop the cabbage fine, after soaking it one hour in cold water; and place it in an iron kettle with a cupful of vine- gar. Cover the kettle and set it where the cabbage will slowly stew for two hours, stirring often, and adding a little more vinegar as that in the kettle evaporates, but keeping only enough moisture in the kettle to keep the cabbage from burning. Should the vinegar be very strong, weaken it with a little water. When the cabbage is tender, add a little butter, salt and pepper
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