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Cabbage Salad

Name: Cabbage Salad
Yield: 6 servings
Ingredients: 1 firm head cabbage; 2 raw eggs; 1 teaspoonful white pepper; 1 teaspoonful mustard; a little salt; 2 teaspoonfuls melted butter; 1 cupful strong vinegar; ½ cup cream

From The white ribbon cook book, 1894

Serves 6

Presented as published in 1894. 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

150Calories

4 gProtein

11 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories150 kcal

Protein4 g

Carbohydrates11 g

Fiber0.1 g

Sugars0.1 g

Total Fat10 g

Saturated Fat5.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol85 mg

Sodium62 mg

Potassium354 mg

Calcium86 mg

Iron0.5 mg

Magnesium25 mg

Phosphorus86 mg

Zinc0.6 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C61 mg

Vitamin A37 mcg

Vitamin E0.2 mg

Vitamin K90 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate8 mcg

Choline49 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

Cabbage Salad — Chop fine 1 firm head cab- bage, sprinkle lightly in a dish. Make the dressing as follows: Stir together 2 raw eggs, 1 teaspoonful white pepper, 1 teaspoonf ul mustard, a little salt, 2 teaspoonfuls melted butter and 1 cupful strong vinegar. Put this mixture in a small vessel set inside of another full of boiling water and stir 5 minutes; set aside to cool, then beat in 3^ cup cream,

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