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Cabbage Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
102Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein3.5 g
Carbohydrates22 g
Fiber3.2 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2464 mg
Potassium633 mg
Calcium151 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K154 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline1.4 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 96. The excerpt below is the record exactly as published.
Cabbage Salad Cut a part of the head of a cabbage in slices and grate, also chop two green peppers; sprinkle the cabbage and peppers with a little salt
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