vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Slaw
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
285Calories
2 gProtein
23 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein2.5 g
Carbohydrates23 g
Fiber3.2 g
Sugars13 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol60 mg
Sodium598 mg
Potassium224 mg
Calcium93 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline1.4 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.
COLD SLAW. 4 cups white cabbage. 1/2 t-spoon salt. 2 tbls. sugar. Dash of pepper. 3 tbls. vinegar. 1/2 cup of evaporated cream
Cook this with the app: pantry check, scaling, and the assistant.