vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cabbage Salad (1)
From The hearthstone; or, Life at home, 1883
Serves 1
Keeps well for two days.
Presented as published in 1883. 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
429Calories
23 gProtein
28 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein23 g
Carbohydrates28 g
Fiber3.9 g
Sugars2.2 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol568 mg
Sodium293 mg
Potassium616 mg
Calcium128 mg
Iron4.8 mg
Magnesium67 mg
Phosphorus444 mg
Zinc3.1 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.9 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate82 mcg
Choline441 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 303. The excerpt below is the record exactly as published.
hard, white cabbage into small strips; take the yolks of three well-beaten eggs, a cup and a half of good cider-vinegar, two teaspoonfuls of thick cream, one teaspoonful of mustard mixed in a little boiling water; salt and pepper to suit the taste. Mix all but the eggs together, and let it boil ; then stir in the eggs, rapidly turn the cabbage into the mixture, and stir well. Make COOKERY RECIPES. 4/3 enough for two days at once ; it keeps perfectly, and is an excellent relish for all kinds of meat. Cabbage Salad (2)
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Cook this with the app: pantry check, scaling, and the assistant.