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Cabbage Salad
From The Cook County cook book, 1912
Serves 4
Cabbage salad can be combined with various other ingredients.
Presented as published in 1912. 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
90Calories
4 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein3.7 g
Carbohydrates14 g
Fiber0 g
Sugars0.1 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium52 mg
Potassium482 mg
Calcium100 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C91 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 305. The excerpt below is the record exactly as published.
CABBAGE SALAD. — Chop or shred, a red or white cabbage fine, sprinkle with salt, and add salad dressing, garnish with hard- boiled egg
Cook this with the app: pantry check, scaling, and the assistant.