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Cabbage Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
73Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories73 kcal
Protein2.2 g
Carbohydrates15 g
Total Fat0.5 g
Sodium51 mg
Potassium507 mg
Calcium101 mg
Iron0.1 mg
Magnesium33 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.
Cabbage Salad. Use a solid head of white or purple cabbage. Cut into halves, and with sharp knife shred very fine, place in ice-water, and let stand for one hour until very crisp. Drain by using a double cheesecloth, to press it in, freeing as much as is possible from the water. Add cup of fine-cut celery
Cook this with the app: pantry check, scaling, and the assistant.