Cabbage Slaw
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
756Calories
13 gProtein
160 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein13 g
Carbohydrates160 g
Fiber0 g
Sugars38 g
Total Fat5.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium4877 mg
Potassium3542 mg
Calcium494 mg
Iron4.7 mg
Magnesium253 mg
Phosphorus479 mg
Zinc2.5 mg
Copper1.1 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C425 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate89 mcg
Choline0 mg
Caffeine0 mg
Water1100 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 109. The excerpt below is the record exactly as published.
Cabbage Slaw 34 c. vinegar 1 small head cabbage 3 tbsp. sugar 2 tsp. salt 1 c. sweet cream White pepper
Cook this with the app: pantry check, scaling, and the assistant.