Cabbage Salad
From The Raleigh cook book, 1907
Serve warm.
Presented as published in 1907. 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
499Calories
17 gProtein
81 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein17 g
Carbohydrates81 g
Fiber0 g
Sugars24 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium241 mg
Potassium2234 mg
Calcium685 mg
Iron0.6 mg
Magnesium156 mg
Phosphorus496 mg
Zinc2.9 mg
Copper0 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C363 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K535 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water1157 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Cabbage Salad.—1 cabbage; % cup vinegar; 2 eggs; pepper; celery; 1 cup milk; 1 tablespoon butter; 1 tablespoon white sugar; salt
Cook this with the app: pantry check, scaling, and the assistant.