vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
711Calories
19 gProtein
57 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein19 g
Carbohydrates57 g
Fiber1.1 g
Sugars26 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol460 mg
Sodium501 mg
Potassium1145 mg
Calcium292 mg
Iron2.5 mg
Magnesium90 mg
Phosphorus374 mg
Zinc2.5 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C181 mg
Vitamin A345 mcg
Vitamin E1.8 mg
Vitamin K271 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline299 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.
CABBAGE SALAD— Chop or shave fine, half a medium size head of cabbage that has been left in cold water until crisp, then drain. Season with salt and pepper, then pour over it a dressing made this way: Beat the yolks of two eggs, add two tablespoons of melted butter and beat again. Add two table- spoons thick sour cream, two tablespoons sugar, a sprinkle of mustard and half cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.