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Cabbage Salad
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
63Calories
2 gProtein
11 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein1.7 g
Carbohydrates11 g
Fiber0.6 g
Sugars2.4 g
Total Fat2.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium66 mg
Potassium43 mg
Calcium22 mg
Iron0.6 mg
Magnesium4.8 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.3 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline14 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 499. The excerpt below is the record exactly as published.
CABBAGE SALAD. One small head of cabbage, chopped fine or cut into shreds, one cup of boiling milk, three-fourths of a cup of vinegar, one tablespoonful of butter, one tablespoonful of white sugar, two eggs well beaten, one tea- spoonful essence of celery, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.