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Cabbage Salad

Name: Cabbage Salad
Yield: 2 servings
Ingredients: One head of cabbage, chopped fine; three eggs; six table-spoonfuls of cream; three table-spoonfuls of melted butter; half a teaspoonful of black pepper; one teaspoonful of salt; two table-spoonfuls of mixed mustard; one cupful of cider vinegar

From Harper's cook book encyclopædia, 1902

Serves 2

Presented as published in 1902. 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

570Calories

15 gProtein

32 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein15 g

Carbohydrates32 g

Fiber0.1 g

Sugars0.8 g

Total Fat40 g

Saturated Fat22 g

Monounsaturated Fat11 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol368 mg

Sodium1363 mg

Potassium1178 mg

Calcium273 mg

Iron1.9 mg

Magnesium82 mg

Phosphorus310 mg

Zinc2.1 mg

Copper0.1 mg

Manganese1.5 mg

Vitamin D1.5 mcg

Vitamin C181 mg

Vitamin A258 mcg

Vitamin E1.3 mg

Vitamin K271 mcg

Vitamin B60.8 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate36 mcg

Choline224 mg

Caffeine0 mg

Water612 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.

Cabbage Salad. — One head of cab- bage, chopped fine ; three eggs, six table - spoonfuls of cream, three ta- ble-spoonfuls of melted butter, half a teaspoonful of black pepper, one tea- spoonful of salt, two table-spoonfuls of mixed mustard, one cupful of cider vinegar

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