vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
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
116Calories
3 gProtein
12 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein2.9 g
Carbohydrates12 g
Fiber0 g
Sugars1.5 g
Total Fat5.2 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol99 mg
Sodium31 mg
Potassium328 mg
Calcium82 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C60 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 127. The excerpt below is the record exactly as published.
Cabbage Balad Pour a little boiling water in a saucepan, add oue and a half cupa of vinegar, two teaspoonfuls of granulated sugar, three tablespoons of cream, and one teaspoonful of Coleman's mus- tard. Mix well, adding salt and white pepper to taste. Wben the mixture comes to a boil, stir in the well-beaten yolks of three eggs. Set away to cool. Shave one head of cabbage
Cook this with the app: pantry check, scaling, and the assistant.