Cabbage Salad

Name: Cabbage Salad
Ingredients: To a dish of chopped cabbage; four teaspoons of celery seed; yolks of two eggs; one teaspoon of sugar; one teaspoon of butter; one teaspoon of pepper; one teaspoon of salt; one teaspoon of made mustard; one-half teacup of vinegar

From Mother Hubbard's cupboard, 1887

Recipe by Mrs. W. T. M.

Presented as published in 1887. 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

193Calories

8 gProtein

11 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories193 kcal

Protein7.5 g

Carbohydrates11 g

Fiber1.8 g

Sugars4.5 g

Total Fat15 g

Saturated Fat3.5 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol378 mg

Sodium2369 mg

Potassium215 mg

Calcium245 mg

Iron5.8 mg

Magnesium52 mg

Phosphorus198 mg

Zinc1.5 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D1.8 mcg

Vitamin C1.8 mg

Vitamin A130 mcg

Vitamin E1 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate51 mcg

Choline282 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 31. The excerpt below is the record exactly as published.

CABBAGE SALAD. To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one teaspoon of butter, one tea- spoon of pepper, one teaspoon of salt, one teaspoon of made mustard, one-half teacup of vinegar

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