Cabbage Salad

Name: Cabbage Salad
Ingredients: One medium sized head of cabbage; Six eggs; One cup sugar, scant; One teaspoonful salt; One-half tablespoonful butter; One teaspoonful mustard; One-half cup vinegar, or more if you like

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1547Calories

47 gProtein

261 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1547 kcal

Protein47 g

Carbohydrates261 g

Fiber0.2 g

Sugars204 g

Total Fat40 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1135 mg

Sodium2915 mg

Potassium2257 mg

Calcium541 mg

Iron4.4 mg

Magnesium160 mg

Phosphorus770 mg

Zinc5.1 mg

Copper0.1 mg

Manganese2.4 mg

Vitamin D6.6 mcg

Vitamin C363 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K536 mcg

Vitamin B61.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate132 mcg

Choline882 mg

Caffeine0 mg

Water1170 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 13. The excerpt below is the record exactly as published.

CABBAGE SALAD: MRS. STANDART. One medium sized head of cabbage. Six eggs. SALADS 61 One cup sugar, scant. One teaspoonful salt. One-half tablespoonful butter. One teaspoonful mustard. One-half cup vinegar, or more if you like

Cook this with the app: pantry check, scaling, and the assistant.