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Cold Slaw
From The household (of the Detroit free press), 1886
Serves 6
Olive oil may be omitted and sugar used instead.
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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.6 g
Total Fat0.3 g
Sodium24 mg
Potassium311 mg
Calcium63 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin C60 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 499. The excerpt below is the record exactly as published.
COLD SLAW. Slice on a cutter as fine as possible and dress simply with salt, vine- gar, and plenty of olive oil, mixing thoroughly. This should be dressed at the table when ready to serve. The olive oil may be left out and sugar used in its place. CREAM SLAW. One large cabbage cut very fine, pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.