vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Slaw
From The New century cook book, 1899
Serves 2
Recipe by Mrs. Mary McCreary.
Presented as published in 1899. 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
473Calories
6 gProtein
44 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein5.9 g
Carbohydrates44 g
Fiber0 g
Sugars13 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Cholesterol81 mg
Sodium90 mg
Potassium1009 mg
Calcium241 mg
Iron0.3 mg
Magnesium68 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K269 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 39. The excerpt below is the record exactly as published.
Cold Slaw. One small head of cabbage chopped very fine, two-thirds of a cup of vinegar, two-thirds of a cup of rich cream, two tablespoons of sugar, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.