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Cold Slaw
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Soak wilted cabbage in cold, salted water.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 71. The excerpt below is the record exactly as published.
Cold Slaw. — Take a fresh, crisp cab- ba
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