Cold Slaw
From French dishes for American tables, 1886
Presented as published in 1886. 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
218Calories
11 gProtein
49 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories218 kcal
Protein11 g
Carbohydrates49 g
Fiber21 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium163 mg
Potassium2232 mg
Calcium426 mg
Iron5.1 mg
Magnesium136 mg
Phosphorus209 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C463 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
Folate517 mcg
Water839 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 78. The excerpt below is the record exactly as published.
Cold Slaw. Cut two pounds of raw cab- ba
Cook this with the app: pantry check, scaling, and the assistant.