Cold Slaw
From The Central cook book, 1924
Presented as published in 1924. 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Total Fat2.1 g
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Water827 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Cold Slaw Wash cabbage, cut into quarters, and then slice very thin; allow to stand in cold water thirty minutes; drain well and cover with boiled or French dressing
Cook this with the app: pantry check, scaling, and the assistant.