Cabbage Salad
From The Pennsylvania German cook book, 1902
Mrs. Ream.
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
706Calories
11 gProtein
62 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein11 g
Carbohydrates62 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium171 mg
Potassium1979 mg
Calcium455 mg
Iron0.6 mg
Magnesium133 mg
Phosphorus314 mg
Zinc2.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K537 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1008 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.
CABBAGE SALAD. Cut cabbage fine, stamp it with a potato masher. Let it get cold, sugar and salt to taste. Put in one-half cup of vinegar, and one half cup of cream, and stir rap¬ idly a little while and it becomes foamy. Mrs. Ream. BEAN SALAD. Slice green beans into slices length¬ wise. Boil in salt-w’ater until tender. Drain and put into a dish. Slice an onion over them, heat butter, vinegar and salt and pour over them. Aunt Susan. SALMON SALAD. One dozen pickles, one-half head of cabbage, or two bunches of celery, chop¬ ped dne and the water sipieezed out. One-half dozen hard boiled eggs, chopped fine, salt, pepperand mustard to taste
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