Cold Slaw

Name: Cold Slaw
Ingredients: 3 cups grated cabbage; 1 tablespoon mustard; 1 medium size carrot; 2 tablespoons sugar; % cup vinegar; V2 teaspoon salt; Vi cup mayonnaise; y2 teaspoon black pepper

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Ed. Ketchie

Presented as published in 1948. 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

906Calories

2 gProtein

33 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories906 kcal

Protein2.4 g

Carbohydrates33 g

Fiber2.7 g

Sugars29 g

Total Fat83 g

Saturated Fat13 g

Monounsaturated Fat19 g

Polyunsaturated Fat50 g

Omega-36 g

Cholesterol46 mg

Sodium2091 mg

Potassium257 mg

Calcium52 mg

Iron0.8 mg

Magnesium19 mg

Phosphorus68 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C3.6 mg

Vitamin A520 mcg

Vitamin E4.1 mg

Vitamin K190 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline43 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 67. The excerpt below is the record exactly as published.

COLD SLAW WITH CREAM DRESSING % cup evaporated milk 3 tablespoons vinegar Yi teaspoon salt 2 cups cabbage (finely shredded) 1 tablespoon sugar Chill milk and beat milk and vinegar until it thickens. Add seasonings and pour over cabbage. Mrs. L. M. Sharpe COLD SLAW 3 cups grated cabbage 1 tablespoon mustard 1 medium size carrot 2 tablespoons sugar % cup vinegar V2 teaspoon salt Vi cup mayonnaise y2 teaspoon black pepper

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