Cabbage Salad or Cold Slaw

Name: Cabbage Salad or Cold Slaw
Ingredients: Use the center of the cabbage; serve with French dressing

From The home science cook book, 1902

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

1696Calories

9 gProtein

65 gCarbs

159 gFat

Full nutrition (29 nutrients)

Calories1696 kcal

Protein8.9 g

Carbohydrates65 g

Fiber0 g

Total Fat159 g

Saturated Fat28 g

Monounsaturated Fat46 g

Polyunsaturated Fat75 g

Cholesterol0 mg

Sodium1619 mg

Potassium1917 mg

Calcium390 mg

Iron1 mg

Magnesium125 mg

Phosphorus249 mg

Zinc1.9 mg

Copper0 mg

Manganese2.2 mg

Vitamin C364 mg

Vitamin A58 mcg

Vitamin E18 mg

Vitamin K535 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Water881 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.

Cabbage Salad or Cold Slaw. Use the center of the cabbage for salad, shred or chop fine, and serve with French dressing

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