Cold Slaw

Name: Cold Slaw
Ingredients: the cabbage; a small lump of butter; the yolk of an egg; sugar; mustard; salt; pepper; celery seed if liked; vinegar

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

416Calories

12 gProtein

65 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein12 g

Carbohydrates65 g

Fiber1.1 g

Sugars4.5 g

Total Fat7.5 g

Saturated Fat1.7 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol184 mg

Sodium2555 mg

Potassium1962 mg

Calcium473 mg

Iron2.6 mg

Magnesium146 mg

Phosphorus341 mg

Zinc2.6 mg

Copper0.1 mg

Manganese2.9 mg

Vitamin D0.9 mcg

Vitamin C363 mg

Vitamin A66 mcg

Vitamin E0.5 mg

Vitamin K539 mcg

Vitamin B61.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate26 mcg

Choline140 mg

Caffeine0 mg

Water1068 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

COLD SLAW. BY MBS. JASON B. BROWN. (Wife of Representative from Indiana.) l^HOP the cabbage fine with chopping-knife ; season with pepper, salt, mustard, sugar1, (and celery seed if liked) ; boil some vinegar with a small lump of butter ; beat the yolk of an egg

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