vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From The national course in home economics, 1917
Serves 2
Very delicate if well made.
Presented as published in 1917. 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
438Calories
9 gProtein
44 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein8.7 g
Carbohydrates44 g
Fiber0.1 g
Sugars13 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol153 mg
Sodium136 mg
Potassium1026 mg
Calcium243 mg
Iron0.8 mg
Magnesium70 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C181 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K269 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water524 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
CABBAGE SALAD. One or two eggs, two tablespoonfuls of sugar, one-half cupful of vinegar, one-half cupful of cream, one-half teaspoonful of mustard, chop the cabbage very fine
Cook this with the app: pantry check, scaling, and the assistant.