Cabbage Salad with Apples and Peanuts

Name: Cabbage Salad with Apples and Peanuts
Ingredients: 2 cups finely chopped cabbage; 2 cups mellow apples; yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mustard; ½ teaspoonful of black pepper; 2 cups of finely chopped, roasted peanuts

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

607Calories

20 gProtein

95 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein20 g

Carbohydrates95 g

Fiber17 g

Sugars57 g

Total Fat29 g

Saturated Fat8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol428 mg

Sodium2587 mg

Potassium1942 mg

Calcium596 mg

Iron4 mg

Magnesium122 mg

Phosphorus547 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D4.2 mcg

Vitamin C247 mg

Vitamin A244 mcg

Vitamin E1.3 mg

Vitamin K4.9 mcg

Vitamin B60.9 mg

Vitamin B122 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.1 mg

Folate306 mcg

Choline338 mg

Caffeine0 mg

Water1158 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.

yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mus- tard; % teaspoonful of black pepper; carefully mixed and cooked in double-boiler. The cabbage should be soaked in cold water 1 hour before chopping and the dressing should be cold. Mix cabbage, apples and salad dressing and just before serving add 2 cups of finely chopped, roasted peanuts

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