Cabbage Slaw
From The Pennsylvania German cook book, 1902
Mrs. C. Norton
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
684Calories
11 gProtein
62 gCarbs
44 gFat
Full nutrition (23 nutrients)
Calories684 kcal
Protein11 g
Carbohydrates62 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium169 mg
Potassium1976 mg
Calcium448 mg
Iron0.6 mg
Magnesium132 mg
Phosphorus309 mg
Zinc2.2 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K537 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water895 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 SLAW. Cut cabbage on cabbage cutter, put into a pan with some butter or lard, add salt, sugar and a little water. Let it simmer until tender, then add one-half cup of cream and jiiht before taking up a little vinegar. Mrs. C. Norton. CABBAGE SLAW NO. 2. (Swiss.) Take one egg, some weak vinegar, and sugar
Cook this with the app: pantry check, scaling, and the assistant.