pescatariansoy-free

Cabbage Salad

Name: Cabbage Salad
Yield: 19 servings
Ingredients: 9 pounds cabbage; 1 cupful sugar; 1 quart sweet pickles; 1/2 ounce celery seed; 1^2 pounds English walnuts; 2 cupfuls rolled cracker crumbs; 18 hard cooked eggs; 1 small can Spanish peppers; 1 quart salad dressing; 2 teaspoonfuls pepper; % cupful whole mustard seed; 1 small bunch celery; salt to taste

From The farm cook & rule book, 1923

Serves 19

Makes 2 gallons.

Presented as published in 1923. 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

674Calories

24 gProtein

62 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories674 kcal

Protein24 g

Carbohydrates62 g

Fiber3.5 g

Sugars28 g

Total Fat37 g

Saturated Fat4.1 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol227 mg

Sodium705 mg

Potassium809 mg

Calcium170 mg

Iron3 mg

Magnesium118 mg

Phosphorus492 mg

Zinc2.5 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A63 mcg

Vitamin E0.5 mg

Vitamin K156 mcg

Vitamin B60.7 mg

Vitamin B125.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.5 mg

Folate68 mcg

Choline9.9 mg

Caffeine0 mg

Water292 g

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.

Cabbage Salad (2 gallons) 9 pounds cabbage 1 cupful sugar 1 quart sweet pickles V2 ounce celery seed 1^2 pounds English walnuts 2 cupfuls rolled cracker crumbs 18 hard cooked eggs 1 small can Spanish peppers 1 quart salad dressing 2 teaspoonfuls pepper % cupful whole mustard seed 1 small bunch celery salt to taste

Cook this with the app: pantry check, scaling, and the assistant.