vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage Salad
From The farm cook & rule book, 1923
Serves 6
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
83Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein2.3 g
Carbohydrates17 g
Fiber2.1 g
Sugars2.6 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium86 mg
Potassium466 mg
Calcium94 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A168 mcg
Vitamin E0.2 mg
Vitamin K99 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.3 mcg
Choline3.8 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
Cabbage Salad 1 small cabbage 1 green pepper 1 small onion salad dressing 2 small carrots
Cook this with the app: pantry check, scaling, and the assistant.