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Cabbage Salad (2)

Name: Cabbage Salad (2)
Yield: 6 servings
Ingredients: one quart of very finely-chopped cabbage; two-thirds of a cup of sour cream; two well-beaten eggs; sugar to taste; salt to taste; pepper to taste; mustard to taste; a little vinegar

From The hearthstone; or, Life at home, 1883

Serves 6

Excellent for picnics.

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

100Calories

2 gProtein

11 gCarbs

5 gFat

Full nutrition (31 nutrients)

Calories100 kcal

Protein2.4 g

Carbohydrates11 g

Fiber0.1 g

Sugars0 g

Total Fat5.2 g

Saturated Fat2.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol14 mg

Sodium66 mg

Potassium355 mg

Calcium93 mg

Iron0.1 mg

Magnesium25 mg

Phosphorus70 mg

Zinc0.4 mg

Copper0 mg

Manganese0.4 mg

Vitamin C60 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K89 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.2 mcg

Water159 g

Estimated from matched ingredients across 6 servings.

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.

Cabbage Salad (2). — One quart of very finely-chopped cabbage, two-thirds of a cup of sour cream, two well-beaten eggs; season to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery-seed. Add a little vinegar. This is very fine, will keep well several days and is excellent for picnics. Carrot Salad. — Select very tender, rich-colored carrots, and scrape and boil them in fast-boiling water till tender; cut into very thin slices, put them into a glass salad-bowl, and sprinkle with sifted loaf-sugar; add the juice of a large, fresh lemon, and a wineglassful of olive oil. By way of garnish, place round the margin of the dish an onion cut in exceedingly thin slices, and small bunches of any fresh, green salad- leaves. Shrlmp Salad. — Dress some lettuce with a mayonnaise sauce and arrange plenty of canned shrimps or fresh-boiled ones around it. Cold Slaw. — Yolks of two eggs, a tablespoonful of cream, a small teaspoonful of mustard, a little salt, two tablespoonfuls of vinegar. If cream is not used, put in a small lump of butter, rubbed in a little flour. Cut the cabbage as fine as possible. Heat the mixture, and pour it on hot. Hot Slaw. — Cut a good cabbage, and with a sharp knife slice it fine ; put it into a stewpan with a piece of butter, and salt and pepper to taste

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