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Cold Slaw

Name: Cold Slaw
Yield: 1 servings
Ingredients: One-half a head of cabbage; the yolks of three hard boiled eggs; a tablespoon of melted butter; one teaspoon of dry mustard; one tablespoon of sugar; one gill of vinegar

From The new home cook book, 1896

Serves 1

Presented as published in 1896. 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

556Calories

24 gProtein

44 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories556 kcal

Protein24 g

Carbohydrates44 g

Fiber0.4 g

Sugars14 g

Total Fat29 g

Saturated Fat12 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol588 mg

Sodium263 mg

Potassium1149 mg

Calcium282 mg

Iron2.4 mg

Magnesium90 mg

Phosphorus412 mg

Zinc2.7 mg

Copper0 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C182 mg

Vitamin A316 mcg

Vitamin E2 mg

Vitamin K269 mcg

Vitamin B60.8 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline447 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from The new home cook book (1896), page 72. The excerpt below is the record exactly as published.

COLD SLAW. One-half a head of cabbage chopped fine ; rub to a paste the yolks of three hard boiled eggs ; add a table- spoon of melted butter, one teaspoon of dry mustard, one tablespoon of sugar, and one gill of vinegar

Cook this with the app: pantry check, scaling, and the assistant.