vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cabbage Slaw
From Scientific cooking with scientific methods, 1911
Serves 2
The dressing is made by heating vinegar, mixing with flour, sugar, egg yolks, mustard, salt, and pepper, then cooking briefly.
Presented as published in 1911. 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
520Calories
17 gProtein
31 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein17 g
Carbohydrates31 g
Fiber0.2 g
Sugars22 g
Total Fat47 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol492 mg
Sodium1351 mg
Potassium324 mg
Calcium183 mg
Iron2.1 mg
Magnesium28 mg
Phosphorus315 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A380 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate57 mcg
Choline314 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 36. The excerpt below is the record exactly as published.
1 teaspoon salt. A little white pepper. Clean oysters, dip into the batter, fry in deep fat, drain and serve. 80 ' SCIENTIFIC COOKING. Oysters and Celery. 2 cups celery cut in 1 pint oysters. I'^-inch lengths. Va cup butter. 3 cups boiling water. 2 tablespoons flour. Salt and pepper to taste. Cook the celery in the water until tender, and drain. Have the oysters cleaned and strain the liquor. Add the oysters and heat quickly to the boiling-point, and skim out the oysters. Make a. sauce by heating the butter until it is frothy, then add the flour and salt and pepper. Stir until it is frothy, then add half cup oyster liquor and half cup water from the celery. Stir until it boils up, then add the stewed celery and the oysters. Put the mixture into ramequin dishes and cover with buttered crumbs. Set into hot oven until crumbs are browned, and serve at once. Philadelphia Relish to Serve with Oysters. 2 cups shredded cabbage. 2 sticks tender celery, 1 green pepper, chopped chopped very fine. very fine. ^4 teaspoon mustard seed. 1 red pepper, chopped very % cup brown sugar. fine. 1,4 cup tarragon vinegar. Mix all the above ingredients" thoroughly together and serve. This is fine with fried oysters. Cabbage cold slaw served in cabbage-head, with, fried oysters at the base. Cabba2:e Slaw. ">/. cup vinegar. 1 tablespoon flour. 1 teaspoon mustard. 1 teaspoon salt. 2 tablespoons sugar. Vs teaspoon white pepper. 2 tablespoons butter. Cup whipped cream. Yolks 4 eggs
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