vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
494Calories
2 gProtein
115 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein2.3 g
Carbohydrates115 g
Fiber0.1 g
Sugars100 g
Total Fat3.7 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.2 mg
Sodium1235 mg
Potassium474 mg
Calcium102 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Cabbage Salad. One large head of cabbage, twelve eggs, two small cupfuls of sugar, two teaspoonfuls of salt, one table -spoonful of melted butter, two teaspoonfuls of mustard, one cupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.