vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Cabbage Salad

Name: Cabbage Salad
Yield: 1 servings
Ingredients: One small head of white crisp cabbage; 1 scant tablespoon of salt; % teaspoon of white pepper; % teaspoon mustard; 2 eggs; 1 tablespoon sugar; % cup of vinegar

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

218Calories

13 gProtein

14 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories218 kcal

Protein13 g

Carbohydrates14 g

Fiber0.4 g

Sugars13 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium7174 mg

Potassium147 mg

Calcium72 mg

Iron2.1 mg

Magnesium16 mg

Phosphorus208 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0.3 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 114. The excerpt below is the record exactly as published.

abbage Salad. One small head of white crisp cabbage, 1 scant tablespoon of salt, % teaspoon of white pepper, % teaspoon mustard, 2 eggs, 1 tablespoon sugar, % cup of vinegar

Cook this with the app: pantry check, scaling, and the assistant.