Cold Slaw
From The "Queen" cookery books: Vegetables, 1902
This is a refreshing salad option.
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
216Calories
11 gProtein
48 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories216 kcal
Protein11 g
Carbohydrates48 g
Fiber21 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium162 mg
Potassium2214 mg
Calcium423 mg
Iron5 mg
Magnesium135 mg
Phosphorus207 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C459 mg
Vitamin A54 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate513 mcg
Water833 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
a good, firm head of cabbage, remove the outside and faded leaves, and shred it finely as before ; steep it for an hour or so in very cold or iced water, then drain well, and serve either with a French oil and vinegar dressing, or with the hot sauce recommended for hot slaw, only using double the quantities there given
Cook this with the app: pantry check, scaling, and the assistant.