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Cold-Slaw
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
80Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.3 g
Carbohydrates9.8 g
Fiber0 g
Sugars0.1 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol61 mg
Sodium28 mg
Potassium318 mg
Calcium75 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C60 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.3 mcg
Choline46 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 334. The excerpt below is the record exactly as published.
COLD-SLAW. Pick a white, hard head of cabbage, cut it in halves and lay it in cold water, then shave it very fine. Boil a pint of vi'negar, stir into it the well- beaten yolk of two egg
Cook this with the app: pantry check, scaling, and the assistant.