vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Virginia Cookery-book, 1884
Serves 6
This salad keeps well and can be garnished with sliced hard-boiled egg.
Presented as published in 1884. 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
103Calories
5 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein5.2 g
Carbohydrates10 g
Fiber3.5 g
Sugars1.5 g
Total Fat5.3 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol101 mg
Sodium74 mg
Potassium412 mg
Calcium90 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C77 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate97 mcg
Choline74 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 78. The excerpt below is the record exactly as published.
Cabbage Salad. Shave a firm head of bleached cabbage into small strips; take the yolks of three eggs, well beaten, one cupful of cider-vinegar, two teaspoonfuls of white sugar, three ta- ble-spoonfuls of cream, which must be very rich, one tea- spoonful of mustard, mixed in a little boiling water, salt and pepper to suit your own taste
Cook this with the app: pantry check, scaling, and the assistant.