Cold Slaw
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
1173Calories
5 gProtein
43 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1173 kcal
Protein5 g
Carbohydrates43 g
Fiber0.3 g
Sugars13 g
Total Fat110 g
Saturated Fat67 g
Monounsaturated Fat31 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol279 mg
Sodium7170 mg
Potassium1038 mg
Calcium210 mg
Iron0.7 mg
Magnesium73 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A915 mcg
Vitamin E3.1 mg
Vitamin K277 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline24 mg
Caffeine0 mg
Water533 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 19. The excerpt below is the record exactly as published.
Cold Slaw. 1/2 head cabbage, 1 T. sugar chopped 1 T. salt % C. cider vinegar % T. mustard
Cook this with the app: pantry check, scaling, and the assistant.