Americanside

Cold Slaw

Name: Cold Slaw
Cuisine: American
Ingredients: shred the cabbage; season with salt; season with pepper; a little castor sugar; a pinch of dry mustard; Oil and vinegar

From How to cook vegetables, 1911

Presented as published in 1911. 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

283Calories

9 gProtein

57 gCarbs

2 gFat

Full nutrition (17 nutrients)

Calories283 kcal

Protein8.6 g

Carbohydrates57 g

Total Fat2.1 g

Sodium145 mg

Potassium1863 mg

Calcium376 mg

Iron0.6 mg

Magnesium125 mg

Phosphorus242 mg

Zinc1.9 mg

Copper0 mg

Manganese2.2 mg

Vitamin C363 mg

Vitamin K535 mcg

Vitamin B61.2 mg

Water827 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Cold Slaw. When slaw is to be served cold, proceed to shred the cabbage as before directed, and season with salt, pepper, a little castor sugar, and a pinch of dry mustard. Oil and vinegar

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