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Cabbage Salad No. 3

Name: Cabbage Salad No. 3
Yield: 1 servings
Ingredients: One medium sized head of cabbage; the yolks of two eggs; two tablespoonfuls of melted butter; a teacupful of thick sour cream; two tablespoonfuls of sugar; half a cupful of vinegar

From The century cook book, 1894

Serves 1

Presented as published in 1894. 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

1235Calories

11 gProtein

38 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1235 kcal

Protein11 g

Carbohydrates38 g

Fiber1 g

Sugars25 g

Total Fat114 g

Saturated Fat65 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol666 mg

Sodium78 mg

Potassium382 mg

Calcium222 mg

Iron1.2 mg

Magnesium24 mg

Phosphorus287 mg

Zinc1.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C22 mg

Vitamin A316 mcg

Vitamin E1.5 mg

Vitamin K7.7 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate76 mcg

Choline284 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 50. The excerpt below is the record exactly as published.

Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dress- ing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cup- ful of vinega

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