vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From San Rafael cook book, 1906, 1906
Serves 1
Be careful not to overcook to avoid curdling.
Presented as published in 1906. 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
754Calories
20 gProtein
103 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein20 g
Carbohydrates103 g
Fiber1 g
Sugars101 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol587 mg
Sodium2733 mg
Potassium257 mg
Calcium119 mg
Iron3.1 mg
Magnesium31 mg
Phosphorus329 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A333 mcg
Vitamin E2 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline444 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
CABBAGE SALAD^Missi Parsons, Tamalpais. 1 cup vinegar, 3 teaspoons mustard (small), 3 eggs, 1 tablespoon melted (butter, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.