Cabbage Salad
From Cookery for little girls, 1910
Presented as published in 1910. 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
536Calories
13 gProtein
70 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein13 g
Carbohydrates70 g
Fiber0.6 g
Sugars4.2 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol62 mg
Sodium3704 mg
Potassium2077 mg
Calcium515 mg
Iron0.9 mg
Magnesium141 mg
Phosphorus366 mg
Zinc2.4 mg
Copper0 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K540 mcg
Vitamin B61.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water913 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 7. The excerpt below is the record exactly as published.
CABBAGE SALAD Cabbage salad is possible at all seasons of the year, and should be one of the first that the child should learn to make. Insist on getting small, perfect heads, and have the leaves removed one at a time, examined closely and washed as carefully as lettuce, for fear of worms. After chopping finely, the desired quantity is to be seasoned with salt and pepper and served on the small, tender white leaves, with the following dressing: SOUR CREAM DRESSING To half a cup of thick sour cream, add half a teaspoonful of salt, a teaspoonful of sugar, a dash of black pepper, and two teaspoonsful of strong vinegar
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