Cabbage Salad (German)

Name: Cabbage Salad (German)
Ingredients: Take ham dripping (a spoonful); a half cup or more of vinegar; add a pinch of salt

From The Pennsylvania German cook book, 1902

This is good in the spring when the appetite varies.

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

137Calories

0 gProtein

0 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories137 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Cholesterol13 mg

Sodium2.4 mg

Potassium2.4 mg

Calcium7.2 mg

Iron0 mg

Magnesium1.2 mg

Phosphorus4.8 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline16 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 32. The excerpt below is the record exactly as published.

CABBAGE SALAD, (German.) Take ham dripping (a si)oonful.) and let it get hot, then add a pinch of salt and a half cup or more of vinegar

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