vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From The Times cook book, no. 2, 1905
Serves 3
Dressing can be used for any salad.
Presented as published in 1905. 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
518Calories
14 gProtein
54 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein14 g
Carbohydrates54 g
Fiber0.2 g
Sugars34 g
Total Fat28 g
Saturated Fat4.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol20 mg
Sodium110 mg
Potassium638 mg
Calcium134 mg
Iron0.3 mg
Magnesium45 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A38 mcg
Vitamin E3.9 mg
Vitamin K179 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 53. The excerpt below is the record exactly as published.
CABBAGE SALAD. Mrs. C. G. Mil- ler, 324 Ensign avenue.— Slice or chop cabbage very fine, for which make dressing of four well beaten egg yolks, one tablespoon butter or olive oil, half cup sugar, one tablespoon mus- tard, pinch of vinegar, stirred in slowly. Plac* over slow fire and stir until boiling point is reached; remove from fire and when cold add same amount of cream
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